泥壁和石壁窖池糟醅风味物质的差异研究

采用乙醇和水浸提法结合气相色谱法检测对泥壁窖和石壁窖两种建窖方式糟醅的风味物质进行分析研究。结果表明，使用乙醇提取糟醅的风味物质总含量（8.912 5 g/L）高于水提取法（6.372 6 g/L）且变异系数低；使用乙醇浸提糟醅风味物质结果表明，泥壁下层糟醅的已酸乙酯含量（0.021 0 g/L）显著高于窖池其他部位糟醅，泥壁糟醅的乳酸乙酯含量（0.118 3 g/L）显著低于石壁糟醅。酸类含量以乙酸含量（1.484 2 g/L）最高。因此，在生产浓香型酒时，窖池使用泥壁窖优于石壁窖。

Comparison of flavor substances in fermented grains from mud-wall and stone-wall pits

The flavor substances in fermented grains from mud-wall pits and stone-wall pits were studied by ethanol extraction and water extraction methods. Results showed that the total content of flavor substances in fermented grains by ethanol extraction(8.912 5 g/L) was higher than that by water extraction(6.372 6 g/L) and the coefficient of variation was lower. After ethanol extraction, the content of ethyl hexylate in fermented grains from mud-wall pits in lower levels(0.021 0 g/L) was significantly higher than that from other parts of pits, and the content of ethyl lactate in fermented grains from mud-wall pits(0.118 3 g/L) was significantly lower than that in fermented grains from stone-wall pits. The content of acetic acid (1.484 2 g/L) was the highest in acids. Therefore, in the production of Luzhou-flavor liquor, mud-wall pit was superior to stone-wall pit.