CAJ | 학술논문

选用3种发酵期的浓香型基酒放入陶缸于室内库房贮存，分析了不同发酵期基酒在贮存过程中主要酸、醛、醇以及酯含量的变化情况，以考察基酒发酵期对浓香型基酒贮存过程中主要化学成分变化趋势的影响。结果表明，基酒发酵期对浓香型基酒贮存过程中主要醛、酸、醇以及酯的含量变化趋势无显著影响。贮存过程中，3种基酒的乙醛、乙缩醛含量均呈上升趋势；正丁醇、异戊醇、异丁醇均呈上升趋势，正丙醇、正戊醇、正己醇含量均基本不变；戊酸乙酯、丁酸乙酯、庚酸乙酯均增加。值得一提的是，与发酵期短的基酒相比，发酵期长的基酒丁酸乙酯上升速率相对要大一些。另外，还证实了浓香型基酒贮存过程中存在着酯化反应。
선용3충발효기적농향형기주방입도항우실내고방저존，분석료불동발효기기주재저존과정중주요산、철、순이급지함량적변화정황，이고찰기주발효기대농향형기주저존과정중주요화학성분변화추세적영향。결과표명，기주발효기대농향형기주저존과정중주요철、산、순이급지적함량변화추세무현저영향。저존과정중，3충기주적을철、을축철함량균정상승추세；정정순、이무순、이정순균정상승추세，정병순、정무순、정기순함량균기본불변；무산을지、정산을지、경산을지균증가。치득일제적시，여발효기단적기주상비，발효기장적기주정산을지상승속솔상대요대일사。령외，환증실료농향형기주저존과정중존재착지화반응。
In this study, three kinds of Nongxiang base liquor with different fermenting periods were kept in pottery jars respectively for in-door storage, and the change of the content of main acids, main aldehydes, main alcohols and main esters in the storage period was analyzed to investigate the effects of different fermenting periods on the content change of main chemical components in Nongxiang base liquor. The re-sults showed that, the fermenting period had no significant impact on the change trend of the content of main aldehydes, acids, alcohols and es-ters during the storage of Nongxiang base liquor. In the storage process, the content of aldehyde and acetal in all three kinds of base liquor pre-sented a rising trend, the content of butanol, isocrymal alcohol, and isobutyl alcohol presented a rising trend, the content of n-propanol, amyl alcohol, and hexyl alcohol were unchanged, and the content of ethyl ester, ethyl acetate, and heptapodic acid ethyl ester were increased. It was worth mentioning that, compared with base liquor with short fermenting cycle, the increasing rate of ethyl butyrate in base liquor with long-term fermenting period was a relatively high. In addition, this study also confirmed that there exists esterification in the storage of Nongxiang base liquor.