特香型白酒量质摘酒新工艺的研究及应用

利用色谱分析技术，对5轮次传统固态特香型白酒不同糟层蒸馏基酒样的感官特点、理化指标、风味成分的分布变化规律进行研究，设计出了一套最佳摘酒方案。结果表明，分层摘酒基酒中呈香呈味微量成分的种类和含量不同，且口感特点各具风格，原料糟基酒粮香舒适，口感醇厚，踩糟基酒香气偏清雅，口感绵柔，丢糟基酒窖香浓郁，口感较单薄。因此，指导车间认真做好摘酒工作，可以更好地提高传统固态特香型原酒质量风格，满足酒体设计需求。

Research and application of new distillation technology based on liquor quality for Te-flavor Baijiu

The change rules of the sensory characteristics, physiochemical indexes and flavor components of 5 rounds samples of traditional solid-state-fermentation Te-flavor base liquor distilled in different layers of fermented grain were studied by chromatographic analysis technology, and a set of optimal methods for liquor distillation-collection was designed. The results suggested that the kinds and contents of fragrant and flavoring trace compounds in the different base liquors were different, and the taste characteristics had different styles, which base liquor from the fermented raw-material grains (Yuanliao Zao) layer had comfortable grain flavor and rich taste, base liquor from refermented grains (Cai Zao) with elegant aroma and soft taste, and base liquor from spent grains (Diu Zao) with rich pit-aroma and thin taste. Therefore, the quality style of traditional solid-state-fermentation Te-flavor base liquor could be better improved and meet the demand of liquor body design by instructing the brewing workshop to distill liquor well.