新旧工艺黄酒发酵过程中主要高级醇的变化研究

文章用气相色谱法对新工艺及传统工艺黄酒发酵过程中的主要高级醇——正丙醇、异丁醇、异戊醇、β-苯乙醇进行了跟踪测定,结果表明,2种工艺黄酒在发酵过程中总高级醇含量一直处于上升状态,前发酵阶段上升速率要明显高于后发酵.新工艺条件下黄酒中82％的高级醇在前发酵阶段形成,传统工艺下这个比例为73％,发酵结束时新工艺黄酒总高级醇含量比传统工艺黄酒高56.60mg/L.发酵过程中高级醇组分间的比例——正丙醇∶异丁醇∶异戊醇∶苯乙醇近似为1∶2∶5∶1,这个比值在整个发酵过程中变化不大,且与新旧工艺路线无关.

Changes of primary higher alcohols during the traditional and new rice wine fermentation process

The gas chromatography method was used to determine the primary higher alcohols, such as n-propyl alcohol, isobutyl alcohol, isoamyl alcohol, 13-phenylethyl alcohol, during the traditional and new rice wine fermentation, respectively. The results indicated that the total higher alcohols content increased along with the fermentation, and the increment during the primary fermentation was obviously faster than that of later fermentation. In the new fermentation process, 82% of higher alcohols content was synthesized in the prinmry fermentation stage, whereas, the value was 73% in the traditional technology. When the fermentation was over, the total higher alcohols content of new technology was 56.60mg/L, which was higher than that of the traditional one. The ratio of n-propyl alcohol, isobutyl alcohol, isoamyl alcohol and β-phenylethyl alcohol was close to 1：2：5：1, which had no obvious change during the fermentation and was not dependent on the type of fermentation process.