大小曲混合发酵苦荞酒工艺研究及风味成分分析

Mixed tartary buckwheat wine fermentation process by daqu and xiaoqu and analysis of flavoring component

摘要: 对大小曲混合发酵苦荞酒的酿造工艺进行研究,以出酒率、总酸、总酯为指标,结合感官评价,通过单因素及正交实验确定苦荞酒最佳酿造工艺:小曲用量0.9%、高温曲用量2.5%、黄酒用量2%、发酵时间16d。该条件下出酒率为43%,总酸1.1g/L,总酯3.2g/L。经气相色谱及GC-MS分析,共分离鉴定出80种化合物,其中,乙酸乙酯含量1.4g/L,乳酸乙酯含量1.17g/L。与只用小曲对苦荞进行发酵相比,本实验提高出酒率4%,总酸提高57%,总酯提高113%,荞麦香味突出,口感醇和。

Abstract: Tartary buckwheat was fermented by Xiaoqu and Daqu. Through sensory evaluation, indexes evaluation( yield, total acid and total ester) and single factor test and orthogonal test, the best brewing conditions were determined as follows:the addition amount was xiaoqu 0.9%,gaowenqu 2.5%,yellow rice wine2% and the fermenting time was 16 d.Under the above conditions,buckwheat wine liquor yield was 43%,the total acid was 1.1g/L and the total ester was 3.2g/L. The tartary buckwheat wine was analysised by GC and GC-MS. A total of 80 compounds were isolated and identified. The ethyl acetate was 1.4g/L,the ethyl lactate was 1. 17 g / L. Compared with fermented buckwheat only by xiaoqu, the yield increased 4 %, the total acid increased 57% and the total ester increased 113%. The buckwheat wine was prominent in buckwheat fragrance and the taste was mellow.