小曲清香白酒蒸馏过程不同馏分风味物质变化规律研究

为了解小曲清香不同馏分原酒中各风味组分的馏出规律以及与酒精度间的相关性，以机械化酿造的18个不同馏分的小曲清香原酒为研究对象，采用气相色谱法（GC）对样品风味物质进行定性定量分析，并进行主成分分析（PCA）、层次聚类分析（HCA）、Person相关性分析。主成分分析结果显示，前3个主成分累计方差贡献率达76.08%，主成分散点图中不同馏分酒可有效聚类；聚类分析结果显示，当标度距离为8.0，可将18个馏分酒有效类别为四大类；Person相关性分析结果显示，主成分（PC）1与酒精度呈极显著相关（P＜0.01）。结合3种分析结果，总结各风味组分馏出规律，可将小曲清香白酒馏酒过程分为四段取酒，头酒段（1～2馏分）、中前段（3～13馏分或3～12馏分）、中后段（14～16馏分或13～16馏分）、尾段（17～18馏分）。

Change rule of flavor components in different distillates during the distillation of Xiaoqu light-flavor Baijiu

In order to understand distillation pattern and the correlation with alcohol of each flavor components in different distillation fraction of Xiaoqu light-flavor base-liquor. Using 18 different distillation fractions of the base-liquor produced by mechanization brewing as the research object. Qualitative and quantitative analysis of flavor components were carried out by gas chromatography (GC), combined with principal component analysis (PCA), hierarchical cluster analysis (HCA) and Person correlation analysis. The results of principal component analysis (PCA) showed that the accumulative variance contribution rate of the first 3 principal components was 76.08%, and different distillates in the main component scatter point diagram could be effectively clustered. The results of cluster analysis showed that when the scale distance was 8.0, the 18 distillation fractions could be classified into 4 categories. The results of Person correlation analysis showed that principal component 1 was significantly correlated with alcohol content (P＜0.01). Combining the results of 3 kinds of analysis, the distillation pattern of each flavor components was summarized, and the distillation process of Xiaoqu light-flavor Baijiu (Chinese liquor) could be divided into 4 stages, the Toujiuduan (1-2 distillation fractions), Zhongqianduan (3-13 distillation fractions or 3-12 distillation fractions), Zhonghouduan (14-16 distillation fractions or 13-16 distillation fractions), Weiduan (17-18 distillation fractions).