不同封醅时间对镇江香醋品质的影响

本文对镇江香醋不同封醅时间（0、3、7、15、30 d）进行研究，以期更好地控制镇江香醋品质。以不同封醅时间的镇江香醋为研究对象，对总酸、还原糖、不挥发酸、氨基酸态氮、有机酸、氨基酸、挥发性物质等指标含量进行了差异性分析。结果表明:通过封醅工艺可显著（P<0.05）增加醋卤中总酸、不挥发酸和乳酸的含量，封醅15 d以上总酸达到7.30±0.06 g/100 mL，不挥发酸达到2.36±0.03 g/100 mL，乳酸达到1133.57±1.47 mg/100 mL；游离氨基酸含量也随着封醅处理而增加，封醅30 d后增加了101.16 mg/L；成品醋中挥发性风味物质的含量和种类也随着封醅时间的延长而增加，封醅15 d以上的醋醅所酿造的香醋具有较佳的品质。说明采用封醅工艺对镇江香醋风味物质的形成至关重要，通过封醅工艺的镇江香醋品质优于不封醅镇江香醋。

Effect of Different Dumping Process on the Quality of Zhenjiang Vinegar

In this paper, the different dumping process (0, 3, 7, 15, 30 d) of Zhenjiang vinegar was studied in order to better control the quality. The contents of total acid, reducing sugar, nonvolatile acid, amino acid nitrogen, organic acid, amino acid and volatile substances in different dumping processes were analyzed. The results showed that the contents of total acid, nonvolatile acid and lactic acid in vinegar were significantly (P<0.05) increased by dumping process, the total acid, nonvolatile acid and lactic acid had reached 7.30±0.06 g/100 mL, 2.36±0.03 g/100 mL and 1133.57±1.47 mg/100 mL respectively after dumping more than 15 days. The content of free amino acids also increased with the treatment of dumping processes. After 30 days, the content of free amino acids was increased 101.16 mg/L. The contents and types of volatile flavor substances in the vinegar also increased with the time of dumping processes, the vinegar had better flavor after dumping more than 15 days. It showed that dumping process was very important to generate flavor substances in Zhenjiang vinegar. The quality of Zhenjiang vinegar through dumping process was better than that of Zhenjiang vinegar without dumping process.