酱香型白酒浑浊成分解析及降度酒除浊研究

利用气相色谱-质谱联用（GC-MS）仪定量分析白酒浑浊物质，探究2016年-2018年酱香型轮次醇甜基酒和成品酒中主要浑浊物质分布，比较不同介质除浊后降度酒感官和理化指标差异。结果表明，冷冻除浊过程中富集的絮状沉淀与酒体浑浊直接相关，除浊后絮状沉淀物质总含量降低37.01%，静置相同时间酒体不浑浊。浑浊物质中以棕榈酸乙酯、油酸乙酯、亚油酸乙酯为主，这三种高级脂肪酸酯及其对应脂肪酸共占沉淀组分的87.79%。高级脂肪酸及其乙酯在轮次酒中有明显分布特征，硅藻土对降度酒除浊效果最优，酒体变清澈同时不改变酒体风味。

Analysis of turbidity components and turbidity removal for alcohol-reduced sauce-flavor Baijiu

The turbidity components were quantitatively analyzed by GC-MS, the distribution of main turbidity components in sauce-flavor (Jiangxiangxing) round base liquor with alcohol-sweet taste and Baijiu product from 2016 to 2018 were studied, and the differences of sensory and physicochemical indexes of Baijiu after turbidity removal with different media were compared. The results showed that the accumulation of flocculent precipitates in the process of turbidity removal was directly related to the turbidity of liquor body. After turbidity removal, the total content of flocculent precipitates decreased by 37.01%, and the liquor body was not turbid after standing for the same time. Ethyl palmitate, ethyl oleate and ethyl linoleate were the main turbidity substances, and these three high fatty acid esters and their corresponding fatty acids accounted for 87.79% of the precipitated components. The higher fatty acids and their ethyl esters were obviously distributed in the rounds liquor. The diatomite had the optimal effect on turbidity removal of alcohol-reduced liquor, and the liquor became clear without changing the flavor.