微波陈化黄酒的工艺优化及其风味物质分析

为了改善黄酒的风味，降低产业成本，该研究采用微波陈化技术加速黄酒熟化，通过单因素试验和正交试验优化黄酒微波陈化工艺条件，并利用气相色谱与质谱联用技术（GC-MS）分析微波技术对黄酒陈化过程中挥发性风味物质种类和含量的影响。结果表明，最佳工艺条件为微波陈化时间30 min、微波陈化温度50 ℃、微波陈化功率0.4 kW、微波陈化循环次数为2次。在此优化条件下，陈化后的黄酒感官评分为91.7分，色泽透明、香气独特、风味醇厚、酒体协调。GC-MS分析结果表明，微波陈化后黄酒的酯香更浓郁、酒香更协调，因为黄酒在微波的作用下，将酒中部分醇、醛类化合物转化为有机酸，从而促进酯化反应，使黄酒中酯类化合物的含量相对增加。

Optimization of microwave aging process and analysis of flavor compounds of Huangjiu

In order to improve the flavor of Huangjiu (Chinese rice wine) and reduce industry cost, the Huangjiu aging was accelerated by microwave aging technology. The microwave aging process conditions of Huangjiu were optimized by single factor tests and orthogonal tests. The effects of microwave technology on the types and contents of volatile flavor substances in the aging process of Huangjiu were analyzed by GC-MS. The results showed that the optimal process conditions were as follows: microwave aging time 30 min, temperature 50 ℃, power 0.4 kw, and the cycle numbers of microwave aging were 2 times. Under the optimal conditions, the sensory score of Huangjiu after the aging was 91.7, with transparent color, unique aroma, mellow flavor and harmonious wine body. The results of GC-MS analysis showed that the ester flavor of Huangjiu after microwave aging was stronger and the aroma was more harmonious. Because under the microwave action, some alcohols and aldehydes in Huangjiu were converted into organic acids, which promoted esterification reaction and increased the esters contents in Huangjiu.