迎驾贡酒洞藏过程中物质变化研究

对不同储存时间和不同储存位置的洞藏迎驾贡酒进行研究,采用气相色谱对微量成分的变化进行测定,并结合感官和理化指标的分析,研究洞藏过程中浓香型白酒物质变化规律以及不同陈酿位置陈酿效果的差异。结果表明,随着陈酿时间的延长,酯类含量降低,酸类含量升高,醇类含量升高,醛酮类含量降低;不同陈酿位置酒样的酸、酯、醇、醛也存在差异性。该研究初步揭示了洞藏对浓香型白酒陈酿过程的影响,对浓香型白酒洞藏工艺的优化及酒质的提高具有一定的指导意义。

Component change in Yingjiagong liquor cave aging

Aging is an essential process of Luzhou-flavor Baijiu(Chinese liquor),the special environment of cave is beneficial to the aging of Baijiu.Cave aging Yingjiagong liquor stored at different storage years and locations were studied,the changes of its trace components were determined by gas chromatography,sensory analysis and physicochemical indexes.The results showed that,with the increase of aging time,the content of esters,aldehydes and ketones decreased,while the content of acids and alcohols increased,there were differences in acids,esters,alcohols and aldehydes in different aging positions.This study reveals the effect of cave storage on the aging process of Luzhou-flavor Baijiu.It has certain guiding significance to optimize the cave aging of Luzhou-flavor Baijiu and improve liquor quality.