两种泥煤对威士忌品质的影响

目的 为丰富国内威士忌产品的种类。方法 以澳大利亚麦芽为主要原料,分别利用阿坝州泥煤和拉脱维亚泥煤烟熏麦芽制作麦芽汁,再用酿酒酵母酿造泥煤威士忌；并对比两种威士忌的感官特征、理化指标及香味成分。结果 阿坝州泥煤烟熏过的麦芽汁发酵后的出酒率(24.2±1.18%)显著高于(P＜0.05)拉脱维亚泥煤,感官品质也显著优于(P＜0.05)拉脱维亚泥煤威士忌,且水果香和花香突出。通过气相色谱与质谱联用技术(Gas chromatography-mass spectrometry,GC-MS)分析两种威士忌的香味成分,共检测到20种挥发性物质,包括5种醇、5种酸、6种酯及4种其他物质；阿坝州泥煤威士忌中乙酸乙酯和异戊醇占比显著高于(P＜0.05)拉脱维亚泥煤威士忌；拉脱维亚泥煤威士忌中酸类化合物较多,酒体欠协调。结论 综合分析得出阿坝州泥煤更适用于威士忌酿造；研究结果为国产泥煤的应用和威士忌产品个性化发展提供借鉴意义。

Effects of 2 kinds of peat on whisky quality

Objective To study the effects of 2 kinds of peat on whisky quality. Methods Australian malt was used as the main raw material, Aba peat and Latvian peat were used to produce wort, respectively, and then Saccharomyces cerevisiae was used to brew peat whisky. While, the sensory characteristics, physicochemical parameters and volatile components of 2 kinds of whiskies were compared. Results The liquor yield of fermented wort smoked by Aba peat (24.20%±1.18%) was significantly higher than that of Latvian peat (P<0.05), the sensory quality was significantly better than that of Latvian peat whisky (P<0.05), and the aroma of fruit and flower was prominent. The aroma components were analyzed by gas chromatography-mass spectrometry (GC-MS). A total of 20 volatile compounds were detected, including alcohols (5), acids (5), esters (6) and other compounds (4); the proportion of ethyl acetate and isoamyl alcohol in Aba peat whisky was significantly higher than that in Latvian peat whisky (P<0.05); while, Latvian peat whisky contained higher acids, and the wine body was not coordinated. Conclusion Comprehensive analysis shows that Aba peat is more suitable for whisky making, which provides reference for the application of domestic peat and the personalized development of whisky products.