贾湖原香型白酒主要风味物质馏出规律初探

为研究贾湖原香型白酒馏酒规律，将蒸馏发酵50 d贾湖原香型白酒酒醅得到的基酒，采用气相色谱（GC）法分析不同馏酒时间原酒的骨架成分。结果表明，贾湖原香型基酒中的酸类、乙缩醛、醇类、酯类等主要风味骨架成分随蒸馏时间差异明显，酸类物质随着蒸馏时间延长含量逐渐增大；除β-苯乙醇外，醇类随着蒸馏时间延长，含量逐渐减少；除乳酸乙酯、壬酸乙酯外，酯类随着蒸馏时间延长含量逐渐减少。结果表明7～35 min蒸馏时间的白酒品质最好。

Distillation rule of main flavor substances in Jiahu original flavor Baijiu

To study the distillation rules of Jiahu original flavor Baijiu (Chinese liquor), the base liquor of fermented grains of Jiahu original flavor Baijiu fermented for 50 d was detected, and the main components of the original liquor at different distillation time were analyzed by GC. The results showed that the main components of Jiahu base liquor, such as acids, acetals, alcohols and esters were significantly different with distillation time, and the contents of acids increased with distillation time; the contents of alcohols decreased with distillation time except for β-phenylethanol. In addition to ethyl lactate and ethyl nonanoate, the content of esters decreased with the increase of distillation time. Therefore, the liquor quality with distillation time 7-35 min was the optimal.