试论芝麻香型白酒

试论芝麻香型白酒第六图书馆芝麻香型白酒是目前确认的十二大香型白酒之一,属建国后的重要创新香型。其与浓清酱工艺的巧妙结合,香气成分复杂,除含适量的乙酸乙酯、己酸乙酯外,主要还含类似焦香的吡嗪类与呋喃类(甜香)、酚类(烟味)、噻唑(坚果香)、含硫化合物(葱香)等成分,这些成分以适当的比例共存时才能构成芝麻香的特有香气。芝麻香白酒的香气成分是还原糖和氨基酸在高温堆积、高温发酵条件下,糖类物质和蛋白质物质在多种微生物的协同作用下经美拉德反应形成的。生产工艺上,高淀粉、较高蛋白质配料、多微共酵、高温堆积、高温发酵、分层蒸馏、量质摘酒、长期贮存、科学勾兑构成了芝麻香型白酒的独特特征。芝麻香型白酒是目前确认的十二大香型白酒之一,属建国后的重要创新香型。其与浓清酱工艺的巧妙结合,香气成分复杂,除含适量的乙酸乙酯、己酸乙酯外,主要还含类似焦香的吡嗪类与呋喃类(甜香)、酚类(烟味)、噻唑(坚果香)、含硫化合物(葱香)等成分,这些成分以适当的比例共存时才能构成芝麻香的特有香气。芝麻香白酒的香气成分是还原糖和氨基酸在高温堆积、高温发酵条件下,糖类物质和蛋白质物质在多种微生物的协同作用下经美拉德反应形成的。生产工艺上,高淀粉、较高蛋白质配料、多微共酵、高温堆积、高温发酵、分层蒸馏、量质摘酒、长期贮存、科学勾兑构成了芝麻香型白酒的独特特征。白酒芝麻香型白酒香气成分酿造工艺酿酒科技黄业立张彬武金华山东省白酒工业协会泰山生力源集团泰山生力源集团山东济南山东泰安2007第六图书馆(160)LIQUOR-MAKINGSCIENCE&TECHNOLOGY2007No.10(Tol.160):2007-07-19,,,,,,1,2,2(1.,250014;2.,271000):,,,,()()()(),,,:;;;:TS262.3;TS262.39;TS261.4:B:1001-9286(2007)10-0116-04DiscussiononSesame-flavorLiquorHUANGYe-li1,ZHANGBin2andWUJin-hua2(1.ShandongLiquorIndustryAssociation,Ji'nan,Shandong250014;2.TaishanShengliyuanGroup.,Tai'an,Shandong271000,China)Abstract:Sesame-flavorisoneofliquorflavortypesandanimportantinnovativeliquorflavortypeafterthefoundationofPRC.Sesame-flavorliquor(producedbythecombinationofLuzhou-flavorliquorproductiontechniques,Maotai-flavorliquorproductiontechniquesandFen-flavorproductiontechniques)containsmultipleflavoringcompositionsincludingethylacetate,ethylcaproate,pyrazine,furan,phenols,thiazoleandsulfurcompoundetc.Thecoexistenceofthoseflavoringcompositionsinproperproportionfinallyformsthespecialsesameflavor.Besides,theformationoftheflavoringcomposi-tionsofSesame-flavorliquorisdependentonmutualreactionofsugarandproteins(maillardreaction)undertheconditionsofhigh-temperaturestackingandhigh-temperaturefermentation.Theparticularproductiontechniquesincludingrawmate-rialsofhighamylumandhighprotein,co-fermentationofmultiplemicrobe,high-temperaturestacking,high-temperaturefermentation,layereddistillation,liquorstorageaccordingtoliquorquality,long-termstorage,andscientificblendingarealsoimportantfactorstoformthespecialcharacteristicsofsesame-flavorliquor.(Tran.byYUEYang)Keywords:liquor;sesame-flavorliquor;flavoringcompositions;productiontechniques,2060,40,,,,,,6,,,,,,,(1.89g/L),(0.49g/L),,;,(0.81.1g/L),(1.01.1g/L),,,,,,,,,116(QB/T2187-1995),2006,GB/T20824-2007,,,,,12006,3-,,(),,,,,,,[1],1989,SuichiNakamura,221,8103,381798414112,2013,,2-,17.2%,,(5.89%),2,5-(4.77%),2,6-(3.52%),(3.13%),(2.8%),3--2-(2.09%),(1.67%),(1.44%),2-(1.43%),2-(1.35%),2-(1.22%),2--5-(1.18%),2--6-(1.13%),1--3-(1.08%),2,3-(1.02%),2-(1.02%),1%,,%34.7%,[2],,()()()(),,,,,2,(),,?,,,,1,,117101(160)LIQUOR-MAKINGSCIENCE&TECHNOLOGY2007No.10(Tol.160),pH,3,,,,,(),3,,,,,,3.1,,,,,,,,4-4-4-[3],,:80%,10%,10%,,,,(4550),(4045),,,,19%21%,3.2,3,15cm,,,,,15cm,,3.3(,),,3.3.1(6062),:,,;,,,15%20%,5%10%20%,10%,,,,(VB1),,[3],,,3.3.2,,,-,,L-,[4],,,10%3.3.3(3),4,1181012m:[1],.[M].:,2004.56-57.[2].[J].,1992,(1):83-88[3].[J].,2005,(5):35.[][M],8,,119.4..:199.