利用废啤酒蒸馏回收酒精及风味物质的研究

采用泡罩式蒸馏塔将废啤酒进行蒸馏，制备废啤酒蒸馏酒。利用气相色谱-质谱联用（GC-MS）仪检测废啤酒和其蒸馏酒中的风味物质，并对废啤酒、废啤酒蒸馏酒以及浓香型白酒的风味进行感官品评。结果表明，共检测出16种主要的醇类、酯类和醛类挥发性物质与废啤酒比较。丁酸乙酯、己酸乙酯、乙酸苯乙酯、正丁醛、2-甲基丁醛、己醛、异戊醛、乙醛这8种风味物质在蒸馏酒中消失；2-苯基乙醇、乙酸异戊酯在蒸馏酒中质量浓度减少；正丙醇、异丁醇、异戊醇、乙酸乙酯、辛酸乙酯、糠醛等风味物质则在蒸馏酒中质量浓度增加。废啤酒蒸馏酒的酯香味突出、香气纯净、风味持久性好。将感官品评结果和主成分分析（PCA）结合发现废啤酒蒸馏酒与浓香型白酒有一定的相似性，可作为白酒基酒使用。

Recovery of alcohol and flavor substances from waste beer by distillation

The waste beer distilled liquor was prepared by bubble-type distillation column, the flavor compounds in waste beer and its distilled liquor were analyzed by GC-MS, and the flavor of waste beer, distilled liquor from waste beer and strong-flavor Baijiu (Chinese liquor) were evaluated. The results showed that 16 kinds of major volatile substances including alcohols, esters and aldehydes were detected. Compared with waste beer, The ethyl butyrate, ethyl hexanoate, phenylethyl acetate, n-butyraldehyde, 2-methyl butyraldehyde, hexanal, isovaleraldehyde and acetaldehyde disappeared in distilled liquor from waste beer. The 2-phenylethanol and isoamyl acetate decreased in distilled liquor from waste beer, while the n-propanol, isobutanol, isoamyl alcohol, ethyl acetate, ethyl octanoate and furfural increased. The distilled liquor from waste beer had prominent ester aroma, pure aroma and good flavor persistence. The results of sensory evaluation combined with principal component analysis (PCA) showed that the distilled liquor from waste beer had some similarities with strong-flavor Baijiu and could be used as Baijiu base liquor.