原料及小曲对川法小曲白酒酿造特性的影响研究

本研究旨在通过两因素交互重复实验,模拟不同原料(高粱、玉米和稻谷)、小曲(3个不同区域的川法小曲白酒生产常用的糖化发酵剂)的传统川法小曲白酒酿造工艺生产(培菌1 d、固态发酵7 d),探讨两因素对川法小曲白酒酿造特性的影响,以及探清其酒体的主要风味物质。采用顶空固相微萃取技术结合气相色谱质谱联用仪(HS-SPME-GC-MS)定性定量分析酒体挥发性风味物质。方差分析结果显示,原料对出酒率、酒体总酯含量及感官评价有非常显著的影响,小曲及小曲与原料的交互对酒体总酯含量有非常显著的影响。酒体共检测出46种挥发性成分,包括酯类15种、醇类10种、醛酮类6种、烷烃类5种以及其他10种,其中相对百分比含量较高的是乙酸乙酯、异丁醇、异戊醇等。定量方法显示标准曲线线性良好,R2>0.99,稳定性试验的RSD<5%,回收率试验在85%~130%之间,方法适合定量分析。高粱小曲酒中乙酸乙酯浓度最高达到192.24 mg/100 mL,玉米小曲酒中异戊醇浓度最高达到185.73 mg/100 mL。稻谷小曲酒中乙酸乙酯浓度最高达176.29 mg/100 mL,但其β-苯乙醇的浓度远高于高粱、玉米小曲酒,达到24.13 mg/100 mL。定量到的挥发性成分基本位于川法小曲白酒中微量成分的最佳浓度范围。原料及小曲对川法小曲白酒酿造特性的影响对混粮生产川法小曲白酒及改善川法小曲白酒品质奠定基础。

Effects of Raw Materials and Xiaoqu on the Production of Xiaoqu Baijiu by Traditional Sichuan Method

Through two-factor interactive repeated experiments,we simulated the production process of Xiaoqu Baijiu by traditional Sichuan method(culturing for 1 d and solid-state fermentation for 7 d),explored the influences of different raw materials(sorghum,corn and rice)and Xiaoqu from different regions on the production process,and determined the main flavoring substances in the liquor.HS-SPME-GC-MS was adopted to analyze the volatile flavoring substances in the liquor qualitatively and quantitatively.The results of variance analysis showed that the raw materials had a very significant effect on the liquor yield,the total ester content and the sensory score of the liquor,and Xiaoqu and the interaction between Xiaoqu and the raw materials had a very significant effect on the total ester content of the liquor.A total of 46 volatile components were detected in the liquor,including 15 esters,10 alcohols,6 aldehydes and ketones,5 alkanes and 10 other components;among them,the relative percentage content of ethyl acetate,isobutanol and isoamylol was high.The quantitative method showed that the standard curve was linear,R2>0.99,the RSD of stability test was below 5%,the recovery rate was between 85%and 130%,and the method is suitable for quantitative analysis.The ethyl acetate content of sorghum Xiaoqu Baijiu reached 192.24 mg/100 mL,and the isoamylol content of corn Xiaoqu Baijiu reached 185.73 mg/100 mL.The ethyl acetate content of rice Xiaoqu Baijiu was 176.29 mg/100 mL,but itsβ-phenylethanol content reached 24.13 mg/100 mL,much higher than that of sorghum and corn Xiaoqu Baijiu.The quantified volatile components were basically in the optimal concentrationrange of trace components in Xiaoqu Baijiu by traditional Sichuan method.This study has laid a foundation for the productionof Xiaoqu Baijiu with mixed grains,and the improvement of the quality of Xiaoqu Baijiu by traditional Sichuan method.