中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 汾酒酒醅发酵过程中香气成分的变化规律 食品科学 2010,31 (22) 367-371
Position: Home > Articles > Variation of Aromatic Components in Solid Phase Fermented Grains During Fermentation of Fen Liquor FOOD SCIENCE 2010,31 (22) 367-371

汾酒酒醅发酵过程中香气成分的变化规律

作  者：
曹云刚;胡永钢;马燕红;杜小威;马恩波;全哲学;张生万
单  位：
山西杏花村汾酒厂股份有限公司;山西大学化学化工学院;山西大学生命科学学院;复旦大学生命科学学院
关键词：
清香型白酒;酒醅;香气成分;气相色谱-质谱联用(GC-MS);变化规律
摘  要：
采用气相色谱(GC)和气相色谱-质谱(GC-MS)分析方法,跟踪考查汾酒发酵过程酒醅中各类香气成分的动态变化规律及其相互关系。结果表明:酒醅中大多数香气成分的含量在正常发酵期内随发酵进行呈上升趋势,发酵前期增长较快,发酵中后期增长趋于缓慢;但某些香气成分的含量及量比关系与白酒产品相比却存在一定的差异;汾酒夏季生产没有必要延长发酵期,适当缩短发酵时间可能更好。通过控制发酵条件或利用现代生物技术增乙降乳,进一步探明白酒蒸馏机理改善蒸馏条件,是提高白酒质量的重要措施。
译  名：
Variation of Aromatic Components in Solid Phase Fermented Grains During Fermentation of Fen Liquor
作  者：
CAO Yun-gang1,HU Yong-gang2,MA Yan-hong2,DU Xiao-wei3,MA En-bo1, QUAN Zhe-xue4,ZHANG Sheng-wan1,* (1. School of Life Science, Shanxi University, Taiyuan 030006, China;2. School of Chemistry and Chemical Engineering, Shanxi University, Taiyuan 030006, China;3. Shanxi Xinghuacun Fen Wine Factory Co. Ltd., Fenyang 032205, China; 4. School of Life Science, Fudan University, Shanghai 200433, China)
关键词：
Fen-flavor liquor;fermented grains;aroma components;gas chromatography-mass spectrometry(GCMS);dynamic change
摘  要：
The dynamic change of the aromatic components in the solid phase fermented grains during different fermentation stage of Fen liquor was studied by using GC and GC-MS, and the relationship among alcohols, aldehydes, acids and esters was investigated. The results show that: (1) The contents of major aroma components in fermented grains displayed an upward trend in the fermentation process, which grew rapidly in the earlier fermentation stage but became slow in the middle-later period. However, the absolute contents and relative ratios of some aroma components in fermented grains are different from those in the final liquor product. (2) The fermentation time of Fen liquor in summer need not to be prolonged, and it is supposed to be better if being properly shortened. (3) The key to improve the quality of liquor production is to increase ethyl acetate while decrease ethyl lactate, to clarify the liquor distillation mechanism and to improve the distillation conditions.

相似文章

导出引用
计量
文章访问数: 11
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46