白兰地成分检测方法的研究进展

白兰地是世界著名的蒸馏酒之一,以葡萄等水果为原料经破碎榨汁、发酵、蒸馏得到的蒸馏液,再经橡木桶陈酿贮存而成的。酸类、酯类、醛类、醇类等挥发性、非挥发性组分的种类及含量与白兰地的品质有着直接的联系,另外白兰地因产地或蒸馏工艺的差异而含有不同的铜、磷等矿物元素。因此,对白兰地中主要成分的检测方法研究对于确定白兰地质量、鉴定白兰地真伪及市场良性竞争和食品安全均有很重要的意义。本文主要对白兰地中挥发性、非挥发性及矿物质组份含量的分析检测方法研究现状进行了概述,为白兰地的真假鉴别、酒龄和产地甄别、质量分级及风险成分监控等提供可行性的参考。     

不同产地白兰地原酒在精馏过程中的挥发性组分含量分析

用气相色谱仪检测对不同产地的白兰地原酒在精馏过程中挥发性组分的含量变化进行分析。结果表明，河北产区白玉霓比宁夏产区白玉霓更适于酿制白兰地；以白玉霓自流汁酿造的原酒精馏得到的原白兰地，其质量比白玉霓压榨汁酿造的原酒更好。控制蒸馏操作工艺，可以控制各蒸馏段馏出物的化学组成，提高白兰地蒸馏酒的质量。（孙悟）     

新疆产区白玉霓白兰地基酒一次蒸馏过程中挥发性化合物变化

该研究采用顶空固相微萃取（HS-SPME）以及气相色谱-质谱（GC-MS）联用技术对新疆产区白玉霓白兰地基酒一次蒸馏中挥发性成分进行分析。结果表明，蒸馏过程中共检测出58种挥发性化合物，包括醇类14种、酯类23种、酸类6种、醛酮类15种。其中高级醇和酯类物质含量在酒精度低于47%vol时出现大幅下降，酸类物质总含量在蒸馏中段含量较高，蒸馏的前段和后段含量较低，醛酮类物质呈现“U”形状变化。因此采取适当的比例去除酒头和酒尾对白玉霓白兰地品质保证具有重要意义，为新疆产区的白玉霓白兰地蒸馏工艺提供理论参考。     

硅橡胶复合膜用于发酵-渗透汽化耦合生产苹果白兰地的研究

香味物质对苹果白兰地的品质起着至关重要的作用.传统蒸馏方法的高温处理会不可避免地造成香味物质的损失和热敏性物质的破坏,影响白兰地的品质.采用苹果原汁发酵与渗透汽化膜分离相耦合的模式.在较低的温度下进行发酵,用硅橡胶复合膜将发酵液中的乙醇及其他挥发性香味成分选择性地分离出来,缩短了发酵周期,有效地避免了热敏性香味物质的损失.硅橡胶膜对发酵液中的乙醇及各种香味物质发挥了优良的渗透汽化分离性能,25℃平均总渗透通量为575.0 g/(m2·h),平均分离因子为5.44,20℃平均总渗透通量为332.2g/(m2.h),平均分离因子为4.75.所得产品清澈透明,酒度适宜,有浓郁酒香和苹果香.气相色谱分析结果表明,产品成分与传统蒸馏法所得的白兰地类似,主要香味物质含量符合相关技术要求,是制造高品质苹果白兰地的优质原型酒液.     

不同蒸馏工艺的桑葚白兰地原酒品质比较分析

该试验以桑葚白兰地发酵酒为原料,采用二次蒸馏的方法对桑葚白兰地发酵酒进行蒸馏,并分别测定两次馏出液的酒精度、甲醇和高级醇含量。在此基础上,通过感官品评、气相色谱-质谱联用的技术重点研究第二次蒸馏的不同摘酒组合方式对桑葚白兰地原酒品质的影响,确定桑葚白兰地的最适蒸馏工艺。结果表明,在两次蒸馏过程中,酒精度和甲醇、高级醇含量都随蒸馏的进行呈下降趋势。以挥发性风味物质、甲醇和高级醇含量和感官品评为评价指标,在四个不同摘酒组合中,C3组合（馏出液的3~7段）的综合评价最高,其酒精度为59.5%vol、甲醇质量浓度为170.94 mg/L、高级醇质量浓度为745.26 mg/L,酒体澄清透明、香味协调、风格明显。最终确定桑葚白兰地原酒的最佳工艺为C3组合：进行两次蒸馏,第二次馏出液为第一次馏出液的68.75%,摘取二次馏出液的3~7段,该研究以期为高品质桑葚白兰地的酿造奠定基础。     

烟台产区三个葡萄品种原白兰地香气成分及感官特征的对比

以烟台产区三种酿酒葡萄白玉霓（Ugni Blanc）、蛇龙珠（Cabernet Gernischt）和赤霞珠（Cabernet Sauvignon）为原料酿造葡萄原白兰地,并对其中挥发性香气成分及其感官特征进行分析。结果表明,三个品种葡萄原白兰地共检测到64种挥发性香气成分;其中白玉霓原白兰地的酯类物质种类最丰富,但含量差异不显著（P＞0.05）;蛇龙珠原白兰地的醇类、酸类、醛酮类及缩醛类物质总含量最高且差异显著（P＜0.05）;赤霞珠原白兰地的芳香类、萜烯类和降异戊二烯类物质总含量最高且差异显著（P＜0.05）;丁酸乙酯等26种化合物可很好实现对三个品种原白兰地的判别分类,蛇龙珠与白玉霓品种间聚类距离更近。三个葡萄品种均符合原白兰地的原料质量要求,感官质量综合排序为白玉霓＞蛇龙珠＞赤霞珠。     

Traditional Aniseed-Flavored Spirit Drinks

Aniseed spirits are produced by the distillation of pressed fermented grapes, dregs and other fermented raw materials, flavored with aniseed (Pimpinella anisum L), fennel (Foeniculum vulgare) and/or some other plants. All round the Mediterranean basin, there are other similar aniseed spirit drinks such as pastis (France), anesone (Spain), sambuca (Italy), zebib (Egypt), and arak (Syria). However, there are some differences between the production processes of these spirits and their traditional use in Mediterranean culinary cultures. Raki and ouzo appear to be more similar than the others, just like brothers from the two shores of the Aegean Sea. Turkish raki is a type of traditional aniseed spirit produced by double distillation with aniseed (Pimpinella anisum) of only suma or suma and agricultural based ethanol mixture in different areas of Turkey. Ouzo can be defined as a distillation product of a mixture consisting of ethanol, anise, and other flavorful seeds, with sugar. The amounts and the repartition of the alcoholic fermentation products (fusel alcohols, esters, and aldehydes) are mainly responsible for the flavors and quality of the aniseed spirit. In this review article, Turkish raki, Greek ouzo and some different aniseed spirits were compared in their traditional, cultural roles and in their chemical and analytical structure.     

气相色谱-离子迁移谱法结合多元统计学分析不同陈酿时间白兰地的挥发性香气成分差异

目的 利用气相色谱-离子迁移谱（gas chromatography-ion mobility spectrometry, GC-IMS）结合化学计量学方法判别不同年份白兰地的差异,建立桶藏白兰地年份酒快速判别预测模型。 方法 基于GC-IMS技术,利用指纹图谱判别各年份白兰地差异和特征性挥发性物质,结合化学计量学方法对各物质吸收峰体积进行数据降维并且建立年份判别模型。 结果 共定性出50种挥发性风味物质,由指纹图谱可判断不同年份白兰地中VOCs含量及种类存在显著差异。利用多元统计方法对鉴定出的香味物质吸收峰数据进行降维分析和可视化操作,主成分分析（principal component analysis, PCA）累计贡献率可达85%,表明不同年份样品具有良好的聚类效果。通过偏最小二乘回归分析（partial least squares-discriminant analysis, PLS-DA）建立年份酒判别模型,得到不同年份酒样的特征性标记物,筛选出22种VIP值大于1的对陈酿白兰地年份判别贡献较大的香气成分。 结论 利用GC-IMS结合多元统计分析可判别年份白兰地中特征性呈味物质种类和含量差异并且建模效果良好,得到研究结果可为白兰地的年份鉴别和质量控制提供经验借鉴和应用思路。     

酵母对香蕉蒸馏酒品质影响及香气成分研究

采用5种酿酒酵母：W15、EC1118、S7、L45、71B进行香蕉浆发酵与蒸馏得到香蕉蒸馏酒。通过对比果酒的酒精度、糖、酸以及蒸馏酒的部分理化指标包括总酸、总酯、香气成分,结合感官评价,筛选出最佳的香蕉蒸馏酒生产用酵母为EC1118,其发酵的原酒酒精度可达15.16°,蒸馏后清亮透明,果香、醇香协调,香蕉香浓郁优雅,入口柔顺绵软,酒体醇厚。具有乙酸乙酯为主体的清雅、谐调的香气和辛酸乙酯的典型香蕉味。     

不同酿酒酵母对芒果白兰地香气的影响

为研究不同酿酒酵母（Saccharomyces cerevisiae）对芒果白兰地香气及挥发性物质的影响,以桂七芒果为原料,6种酿酒酵母（M型、P型、A型、R型、E型、C型）为发酵剂制备原芒果白兰地,使用感官品评、气相色谱（GC）法结合主成分分析（PCA）法对其进行分析。结果表明,C型酵母酿造的芒果白兰地香气浓郁且清香、口感清冽,而其他酵母具有异味,口感不协调,酒体粗糙、粗劣等问题。通过气相色谱分析得知,C型酵母产生的酸类物质含量较高,M型酵母产生的醇类、醛酮类物质含量较高,P型酵母产生的酯类物质含量较高,R型酵母产生的芳香类物质含量较高,A型酵母与E型酵母产生的各类挥发性化合物不突出。主成分分析结果表明,C型酵母酿制的白兰地风味物质组成明显区别于其他组,对其影响较大的风味物质主要是乙酸和甲酸乙酯。     

白兰地蒸馏技术研究进展

蒸馏是白兰地生产中的关键环节,是形成白兰地风味的重要过程。不同的蒸馏技术由于设备和工艺的不同,形成各具特色的产品风味。该文对不同的白兰地蒸馏技术进行概述,重点探讨了蒸馏设备和蒸馏工艺对白兰地品质的影响,以期为白兰地蒸馏技术的研究和发展提供参考。     

Determination of ethyl carbamate in cachaça stored in newly made oak,amburana, jatobá, balsa and peroba vats and in glass containers

Ethyl carbamate was quantified in cachaça using high‐performance liquid chromatography with fluorescence detection during the production process and during storage in different types of wooden casks and glass containers, with and without the presence of light. According to the physicochemical analysis, the head and tail fractions are unacceptable for consumption. Ethyl carbamate was detected in sugarcane juice and during fermentation. During distillation, ethyl carbamate levels ranged from the limit of detection to 17.1 μg L⁻¹. Ethyl carbamate increased during storage in wooden casks. The presence (or absence) of light did not affect the formation of ethyl carbamate in cachaça stored in glass containers. Copyright © 2017 The Institute of Brewing & Distilling     

白兰地香气成分的研究进展

香气是衡量白兰地感官品质的重要组成部分。香气成分的种类和含量对白兰地的质量风格和典型性起着决定性作用,而白兰地中香气物质的组成和含量受酿造原料、发酵工艺、蒸馏工艺以及橡木桶陈酿的影响。本文以白兰地的品种香气、发酵和蒸馏香气、陈酿香气为主线,对葡萄白兰地的香气成分、形成、影响因素及研究进展进行了综述和分析,以期为今后白兰地风味的研究提供一些参考。     

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation. Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatography-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed. These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey.     

鲜食葡萄白兰地蒸馏过程中主要发酵香气物质馏出动力学研究

以中国陕西主栽的鲜食葡萄户太8号为原料酿造葡萄白兰地,研究蒸馏过程中主要发酵香气物质的馏出规律。葡萄原酒自然澄清后进行一次蒸馏,摘除前3%的馏出液,随后进行二次蒸馏。在2次蒸馏过程中,利用GC-FID监测馏出液中果香酯、高级醇和脂肪酸含量,研究其蒸馏过程中的馏出动力学特征。采用感官量化品评法分析了蒸馏出的酒头、酒身、酒尾的气味特征。结果表明,在2次蒸馏过程中,大多数果香酯在起始阶段迅速累积后趋于稳定,并在前、中期停止累积;高级醇从起始阶段就有馏出,并持续至后期;而脂肪酸则主要在中后期馏出。分析发现,在第二次蒸馏进程的40%～60%阶段,主要发酵香气物质均有均衡馏出。感官分析表明,酒头辛辣味突出,酒身具有和谐的果香和醇香,而酒尾则有明显的蒸煮味。综合研究结果表明:户太8号葡萄蒸馏酒的较佳蒸馏工艺是摘除一次蒸馏的前3%馏出液,再将剩余部分进行二次蒸馏;二次蒸馏的前2%～5%作为酒头,80%～100%为酒尾,其余为酒身。研究结果可为葡萄白兰地蒸馏过程中的摘酒工艺提供技术指导。     

Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

Fining agents can also have an effect on the flavor components of the must, and other compounds which are important for the sensory characteristics and in the case of sparkling wine, the foam quality. The influence of fining agents and tirage solution, on volatile compounds, and foam characteristics of sparkling wines made from grapes of the Bobal variety was studied. The data obtained show how the fining agent affects the foam properties and the final volatile composition of sparkling wines. In this study, it was bentonite with gelatine that produced amounts of acetates and esters. The use of Colle 2P in the tirage solution means that more aromatic sparkling wines with better foam characteristics can be obtained.     

ETHYL CARBAMATE FORMATION IN GRAIN BASED SPIRITS: PART I: POST-DISTILLATION ETHYL CARBAMATE FORMATION IN MATURING GRAIN WHISKY

Distilled spirits are subject to post-distillation ethyl carbamate formation in the presence of appropriate precursors. Freshly distilled grain whisky, produced by the continuous distillation Coffey still process, normally contains ethyl carbamate concentrations not exceeding 20 ppb (normalized to 43% v/v alcoholic strength). Further ethyl carbamate formation, dependent upon the presence of trace anionic precursors such as cyanate, cyanide, and copper cyanide complexes, may take place during normal maturation in oak casks. Related but different mechanisms may induce ethyl carbamate formation under normal daylight and artificial light in the laboratory. Ethyl carbamate precursors convert into ethyl carbamate during the initial three months of maturation and are not detectable in the final bottled product. Thus the final ethyl carbamate concentration in spirit is dependent upon the initial ethyl carbamate level measured after distillation plus ethyl carbamate formed from precursors. It is important during process control to monitor not only the ethyl carbamate level in freshly distilled spirit but also the spirit's potential to form ethyl carbamate from precursors with the objective of minimizing these components in the freshly distilled and maturing spirit. A scheme for predicting final ethyl carbamate concentrations from precursor concentrations in freshly distilled spirit is presented.     

水果白兰地香气成分研究进展

水果白兰地中的挥发性香气物质是评价其品质的重要指标之一。该文对水果白兰地香气成分的分离提取方法及发酵蒸馏和陈酿过程中香气成分变化的研究进行了归纳与论述,以期为我国水果白兰地中香气成分的研究提供理论参考。     

GC-O-MS法对比3种红枣白兰地的挥发性成分

采用固相微萃取的方法提取3种红枣白兰地中的挥发性成分,以气相色谱-嗅闻-质谱联用对红枣白兰地中的挥发性成分进行分离鉴定。结果测得76种气味活性成分,主要包括酯类、醇类、萜类和芳香化合物。从挥发性成分的数量和总峰面积上看,A#行唐白兰地明显高于B#金相府和C#董家红枣白兰地。气相色谱-嗅闻(GC-O)结果表明,红枣白兰地的主要香气成分是:乙酸乙酯、丁酸乙酯、3-甲基-丁酸乙酯、己酸乙酯、1,1-二乙氧基-2-丙酮、壬酸乙酯、月桂酸甲酯、月桂酸乙酯、苯丙酸乙酯。其中,月桂酸乙酯、苯丙酸乙酯能赋予白兰地红枣的香味,形成此酒的特色。综上所述,从酒的组成和气味评分考虑,A#行唐酒业的香气成分比较全面。