不同发酵醅层的浓香型原酒风味成分对比分析-豆柴文库

您所在位置：网站首页 / 不同发酵醅层的浓香型原酒风味成分对比分析.docx / 文档详情

在线预览结束，喜欢就下载吧，查找使用更方便

5 金币

下载文档

/ 2

下载提示

如果您无法下载资料，请参考说明：

1、部分资料下载需要金币，请确保您的账户上有足够的金币

2、已购买过的文档，再次下载不重复扣费

3、资料包下载后请先用软件解压，在使用对应软件打开

文本预览

不同发酵醅层的浓香型原酒风味成分对比分析
Title:ComparativeAnalysisofFlavorComponentsinDifferentFermentationLevelsofNongxiang-styleLiquor
Abstract:
Nongxiang-styleliquor,atypeofChinesedistilledspirit,iswidelyrenownedforitsdistinctaromaandflavor,whichareprimarilyattributedtothefermentationprocess.ThisstudyaimstoprovideacomparativeanalysisoftheflavorcomponentsindifferentfermentationlevelsofNongxiang-styleliquorandhighlightthecrucialfactorsinfluencingitsuniquecharacteristics.TheresearchwasconductedbyanalyzingthevolatilecompoundsinNongxiang-styleliquorthroughgaschromatography-massspectrometry(GC-MS).Theresultsrevealedsignificantvariationsamongthedifferentfermentationlevels,suggestingthatthefermentationprocessplaysavitalroleinflavordevelopment.Thisresearchoffersvaluableinsightsintotheproductionofhigh-qualityNongxiang-styleliquorandcouldfurthercontributetothedevelopmentofthebeverageindustry.
Introduction:
Nongxiang-styleliquorisatraditionalChinesealcoholicbeveragewitharichculturalheritage.Itisknownforitsuniqueandcomplexflavor,whichstemsfromthefermentationprocessinvolvingvariousmicroorganismsandenzymaticreactions.TheproductionofNongxiang-styleliquorinvolvesfourmainstages:steamingandsaccharificationofgrains,fermentation,distillation,andaging.Amongthese,thefermentationstageiscriticalforflavordevelopment,wherevariousflavorcompoundsareproduced.
Methodology:
Inthisstudy,samplesofNongxiang-styleliquoratdifferentfermentationlevelswerecollectedfromalocaldistillery.Thefermentationlevelswereclassifiedbasedonthedurationofthefermentationprocess:earlyfermentation,mid-fermentation,andlatefermentation.EachsamplewassubjectedtoGC-MSanalysistoidentifyandquantifythevolatileflavorcompounds.
ResultsandDiscussion:
TheanalysisofvolatilecompoundsidentifiedmultipleflavorconstituentsinNongxiang-styleliquor.Theseincludedalcohols,esters,acids,aldehydes,ketones,phenols,andsulfurcompounds,amongothers.Interestingly,therelativeabundanceofthesecompoundsvariedsignificantlyamongthedifferentfermentationlevels.
Intheearlyfermenta