Wei Yang, Zhang Li-Qiang, Ran Mao-Fang, Wang Song-Tao, Yang Jian-Gang, Shen Cai-Hong
Luzhou Pinchuang Technology, Luzhou, China.
College of Bioengineering, Sichuan University of Science & Engineering, Zigong, Sichuan, China.
J Food Sci. 2023 Apr;88(4):1224-1236. doi: 10.1111/1750-3841.16481. Epub 2023 Feb 23.
Husks are the main source of bran and furfural flavor in traditional Chinese light-aroma Baijiu, but they negatively affect its smell and taste. Here, bran husks were replaced with fresh bamboo to brew light-aroma Baijiu. Flavor components in Jiupei and Baijiu were detected through headspace solid-phase microextraction with gas chromatography-mass spectrometry, and physicochemical properties were assessed; flavor results were obtained from correlation, principal component, and cluster analyses. Starch and reducing sugar content in Jiupei negatively correlated with moisture, alcohol content, and acidity. Fresh bamboo reduced furfural from bran husks in Jiupei by 88.5% and increased alcohol distillation by 51%; it also improved starch efficiency (5%). Surprisingly, isovanillin was found to be present in Baijiu. Total Baijiu yield (57% ± 2.01%) was attained when crushed bamboo size was 1.5 cm × 0.3 cm × 0.3 cm. This study supports the use of fresh bamboo (an eco-friendly alternative for husks) in brewing light-aroma Baijiu. PRACTICAL APPLICATION: The use of fresh bamboo as a replacement for rice husks in brewing light-aroma Baijiu was investigated. It attenuated the chaff taste in light-aroma Baijiu and increased the liquor yield. Surprisingly, isovanillin was also present in the base Baijiu, and it added to the fragrance. This study not only supports the use of bamboo as an auxiliary material for brewing light-aroma Baijiu but also provides a reference for brewing light-aroma Baijiu with alternative auxiliary materials.
稻壳是中国传统清香型白酒中麸皮和糠醛风味的主要来源，但会对酒的气味和口感产生负面影响。在此，用鲜竹取代稻壳来酿造清香型白酒。通过顶空固相微萃取结合气相色谱 - 质谱联用仪检测酒醅和白酒中的风味成分，并评估其理化性质；风味结果通过相关性分析、主成分分析和聚类分析得出。酒醅中的淀粉和还原糖含量与水分、酒精含量和酸度呈负相关。鲜竹使酒醅中稻壳产生的糠醛减少了88.5%，酒精蒸馏量增加了51%；还提高了淀粉利用率（5%）。令人惊讶的是，在白酒中发现了异香草醛。当粉碎后的竹片尺寸为1.5厘米×0.3厘米×0.3厘米时，白酒总产率达到了57%±2.01%。本研究支持在酿造清香型白酒时使用鲜竹（一种对稻壳的环保替代物）。实际应用：研究了用鲜竹替代稻壳酿造清香型白酒。它减轻了清香型白酒中的谷壳味，提高了白酒产量。令人惊讶的是，基酒中也存在异香草醛，增添了香气。本研究不仅支持将竹子用作酿造清香型白酒的辅助材料，还为使用替代辅助材料酿造清香型白酒提供了参考。
