酱香型白酒传统降度工艺探究及风味特征分析OA

Using sample A(ethanol volume fraction 53%)of the sauce-flavor(Jiangxiangxing)Baijiu as the base liquor,with turbidity and sensory evaluation score as the evaluation indicators,through optimizing the water for alcohol content reduction,alcohol content,adsorption conditions,and supplemented with the technology by compensating the liquor body flavor,a scientific dilution process for sauce-flavor Baijiu was obtained.The volatile flavor components and basic physicochemical indicators of the sauce-flavor Baijiu were detected by gas chromatography(GC),gas chromatography-mass spectrometry(GC-MS),and conventional detection methods.The results showed that the alcohol content reduction process of sample A(53%)of the sauce-flavor Baijiu was as follows:reverse osmosis(RO)water was added to the sample to reduce the alcohol content to 42%,then using SX-865 clarifier for adsorption 25 min,and after filtration,sample B with reduced alcohol content(42%)was obtained.After adding flavoring liquor to blend the flavor,sample C with reduced alcohol content(42%)was formed.The sensory score of sample C was 89,which was an excellent grade Baijiu.A total of 101 volatile flavor components were detected from the three Baijiu samples,including 35 esters,19 alcohols,9 aldehydes,9 acids,6 ketones,9 pyrazines,6 phenols,and 8 others.There were differences in the content of various volatile components among the Baijiu samples.The partial least squares-discriminant analysis(PLS-DA)found that compared with sample B,sample C was closer to sample A.A total of 10 key different volatile flavor compounds such as acetaldehyde,ethyl acetate,propanol,lactic acid ethyl ester,ethyl acetal,acetic acid,and furfural were selected by variable importance in projection(VIP)>1 and odor activity value(OAV)>1.