苦荞小曲酒半固态发酵工艺优化及挥发性风味成分分析

为提高半固态苦荞小曲酒的出酒率，酿造出香味协调、风味较为独特的小曲酒，该试验考察了半固态发酵工艺中料水比、发酵时间、发酵温度对其出酒率、总酸、总酯和感官评分的影响。利用正交试验优化半固态发酵工艺，对苦荞小曲酒进行感官品评及理化指标检测，并采用气相色谱-质谱法（GC-MS）分析其挥发性风味成分。结果表明，最佳半固态发酵工艺为料水比1.0∶1.5(g∶mL)，发酵时间9 d，发酵温度28℃。在此最佳条件下，苦荞小曲酒出酒率为58.06%，感官评分为85.33分，总酸含量为0.69 g/L、总酯含量为2.18 g/L，共检测出53种挥发性物质，其中醇类23种、酯类19种、酸类5种、醛类2种、其他类4种。

Optimization of semi-solid fermentation process and volatile flavor components analysis of tartary buckwheat Xiaoqu Baijiu

In order to improve the liquor yield of semi-solid tartary buckwheat Xiaoqu Baijiu and brew Xiaoqu Baijiu with coordinated aroma and unique flavor, the effects of material and water ratio, fermentation time, and temperature in semi-solid fermentation process on its liquor yield, total acid, total ester and sensory score were investigated. The semi-solid fermentation process was optimized by orthogonal tests, the sensory evaluation and physicochemical indicators determination were carried out, and the volatile flavor components were analyzed by GC-MS. The results showed that the optimal semi-solid fermentation process was as follows: material and water ratio 1.0:1.5 (g:ml), fermentation time 9 d, and temperature 28 ℃. Under these optimal conditions, the liquor yield of tartary buckwheat Xiaoqu Baijiu was 58.06%, the sensory score was 85.33, the total acid content was 0.69 g/L, and the total ester content was 2.18 g/L. A total of 53 volatile flavor substances were detected, including 23 alcohols, 19 esters, 5 acids, 2 aldehydes and 4 others.