不同工艺酿造山西老陈醋过程中总黄酮及单宁含量变化规律

为改善生产工艺，提高山西老陈醋品质，该研究对传统及机械化工艺酿造山西老陈醋过程中总黄酮及单宁含量变化进行跟踪检测。结果表明，总黄酮含量在酒精发酵、醋酸发酵及熏醅阶段持续上升，在新醋中略有所降低；与传统工艺相比，机械化工艺可在熏醅阶段增加总黄酮含量。单宁含量在酒精发酵阶段呈先上升后下降的趋势，醋酸发酵阶段持续上升，但在熏醅阶段显著下降，新醋中进一步降低；与传统工艺相比，机械化工艺醋酸发酵过程中单宁含量上升速度较慢，成醅中单宁含量明显低于传统工艺成醅，且经过熏醅阶段单宁含量进一步下降。对比两种工艺可发现，采用机械化工艺高温高压熏蒸方式更利于提高总黄酮含量、降低单宁含量，进而提高山西老陈醋品质。

Changes of total flavone and tannin contents during the brewing of Shanxi aged vinegar with different processes

In order to improve the production process and the quality of Shanxi aged vinegar, the changes of total flavone and tannin contents were tracked and detected during the brewing of Shanxi aged vinegar with the traditional and mechanized process. The results showed that the content of total flavone kept increasing during the alcohol fermentation, acetic acid fermentation and fumigation stage, and reduced in fresh vinegar. Compared with the traditional process, the mechanized process could increase the total flavone content during the fumigation stage. The tannin content increased first and then decreased during the alcohol fermentation stage, and kept increasing during the acetic acid fermentation, decreased significantly during the fumigation stage, and further decreased in fresh vinegar. Compared with the traditional process, the rising speed of the tannin content in the acetic acid fermentation process of the mechanized process was slow, the tannin content in the fermented grains was significantly lower than that in the fermented grains brewed by traditional process, and the tannin content was further reduced after the fumigation stage. Comparing the two processes, it could be found that the high temperature and high pressure fumigation method of the mechanized process were more conducive to increasing the total flavone content, reducing the tannin content, and then improving the quality of Shanxi aged vinegar.