宏观气候条件下固态发酵糟醅中杂醇油生成规律的分析

杂醇油是白酒中芳香成分之一,对风味和口感的影响至关重要。为探索杂醇油生成规律,改善和调控生产工艺,固态发酵试验在2年时间内进行了30轮次,采用气相色谱对糟醅中生成的异戊醇、异丁醇、正丙醇和正丁醇进行分析。结果显示,杂醇油含量由高到低依次为:正丙醇>正丁醇>异戊醇>异丁醇。方差分析结果表明,正丙醇(P<0.001)、正丁醇(P<0.01)和异戊醇(P<0.05)在不同糟层中的分布具有显著差异,分布规律为下层>中层>上层;异丁醇(P>0.05)在不同糟层中的分布无显著差异。结合相关性和主成分分析发现,正丙醇和正丁醇的生成与酸度和入窖温度呈正相关,位于主成分1的负轴;异戊醇和异丁醇的生成与乙醇发酵呈正相关,位于主成分1的正轴。该研究表明,两组杂醇油的生成规律相反。

Production law of fusel oil in solid-state fermented Zaopei under macro climate conditions

Fusel oil is one of the aromatic components in Baijiu,and it is of great significance to its flavor and taste.In view to explore the production law of fusel oil and how to improve and control the production process,solid state fermentation experiment had been accomplished 30 times in two years.The isoamyl alcohol,isobutyl alcohol,n-propanol and n-butanol produced in the fermented gra2 ins were analyzed by gas chromatography.The results indicated that the content of fusel oil was:n-propanol>n-butanol>isoamyl alcohol>isobutanol.The results of variance analysis demonstrated that the distribution of n-propanol(P<0.001),n-butanol(P<0.01)and isopentanol(P<0.05)in different Zaopei layers was significantly different,and the distribution law was lower layer>middle layer>upper layer.There were no significant differences in the distribution of isobutyl alcohol(P>0.05)in different layers.The consequences of correlation and principal component analysis showed that the formation of n-propanol and n-butanol was positively correlated with acidity and cellar temperature,and was located on the negative axis of principal component 1;the production of isoamyl alcohol and isobutyl alcohol was positively correlated with ethanol fermentation,and was located on the positive axis of principal component 1.The results showed that the formation of the two groups of fusel oil was opposite.