浓香型基础酒和酿造用粮食及大曲的香味成分研究

对浓香型基础酒及主要发酵剂大曲、高粱、小麦、大米、玉米的香味成分进行了全面检测分析。采用气相色谱-质谱联用仪(GC-MS)对浓香型基础酒进行色谱定量检测分析,鉴定出82种香味组分;用顶空固相微萃取(HS-SPME)结合GC-MS法,从浓香大曲中鉴定出103种香味成分;用同时蒸馏萃取法(SDE)结合GC-MS法,从浓香白酒酿造用高粱、小麦、大米、玉米4种粮食中分别检出蒸煮香味化合物170种、173种、162种、156种。初步判定了小麦、高粱、大米、玉米及大曲中的重要贡香成分。基础酒与发酵剂的挥发性化合物均包括酯类、酸类、醇类、酮类、醛类、芳香族、吡嗪类等。客观判定3-甲基丁醛、糠醛、2-戊醇、2-戊酮、3-羟基-2-丁酮、正己醇、乙酸、戊酸、己酸、辛酸、乙酸乙酯、棕榈酸乙酯、油酸乙酯、亚油酸乙酯、苯甲醛、2-庚醇、2-庚酮、正庚醇、乳酸乙酯、肉豆蔻酸乙酯、异丁醛、异丁醇、正丁醇、2-丁酮、2,3-丁二酮、丙酸、异丁酸、丁酸、异戊酸、壬酸、2,3-丁二醇、丁酸丁酯、己酸乙酯、月桂酸乙酯共34种化合物为浓香型基础酒与发酵剂的共有组分,这些化合物通过蒸馏直接或经发酵后间接进入酒体,发酵剂中的香气成分是白酒香气的主要来源,发酵剂对白酒品质和风格的形成起关键作用。

Fragrance and characteristic components of concentrated-fragrant basic wine and principal fermentation materials abstract

In this thesis,the fragrant components of concentrated-fragrant basic wine and principal fermentation materials,including Daqu(mixture of aspergillus and yeast),sorghum,wheat,rice and corn,were comprehensively detected and analyzed.82types of fragrant components were identified via GC-MS using chromatographic-quantitative characterization method fabricated on concentrated-fragrant basic wine;103types of fragrant components were identified via HS-SPME following with GC-MS characterization fabricated on concentrated-fragrant Daqu(mixture of aspergillus and yeast);170 types,173types,162types and 156 types of steaming/boiling fragrant compounds were detected separately from brewing used sorghum,wheat,rice and corn of concentrated-fragrant white wine via SDE following with GC-MS characterization. Above results preliminarily confirmed the critical fragrant ingredients in wheat,sorghum,rice,corn and Daqu(mixture of aspergillus and yeast). Volatile compounds in basic wine and fermentation materials include but not limited in esters,acids,alcohols,ketones,aldehydes,aromatic series and pyrazines. Objectively demonstrating,following 34 compounds,including 3-methyl-butyraldehyde,furfural,2-pentanol,2-pentanone,3-hydroxy-2-butanone,n-hexanol,acetic acid,valeric acid,caproic acid,octanoic acid,ethyl acetate,ethyl palmitate,ethyl oleate,ethyl linoleate,benzaldehyde,2-heptanol,2-heptanone,n-heptanol,ethyl lactate,ethyl myristate,isobutyraldehyde,isobutanol,n-butanol,2-butanone,2,3-butanedione,propionic acid,isobutyric acid,butyric acid,isovaleric acid,nonanoic acid,2,3-butanediol,butyl butyrate,ethyl caproate and lauric acid ethyl ester,wereco-components contained in concentrated-fragrant basic wine and fermentation materials. Above compounds then dissolve into liquor directly during distillation or indirectly after ferment. The aroma ingredients inside of fermentation materials are the main source of wine fragrance which determines that fermentation materials were playing key roles in flavor and quality formation of white wine. In this thesis,the original source and formation approach of complicated fragrant compounds in white wine were firstly investigated from the fermentation side systematically.