Xiang Xiaofeng, Cai Haoen, Shi Jun, Liu Zuxi, Wu Guangfeng, Zhou Penghui, Li Jin, Shi Ying, Duan Changqing, Lan Yibin
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China.
Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Food Chem. 2025 Oct 15;489:144944. doi: 10.1016/j.foodchem.2025.144944. Epub 2025 May 30.
Distillation cut, a critical step in spirit production, markedly influences the aroma quality of wine spirits. This study investigated the impact of head cut on the aroma perception of the heart distillate. Using the check-all-that-apply method, the characteristic aroma attributes of the head were identified as fruity and solvent, whereas those of the heart were fruity. Enhancements in the perception of fruity and solvent aromas were observed in the heart distillate at head-addition volumes of 0.38 % v/v and 0.41 % v/v, respectively. Nine esters and four carbonyl compounds were found to contribute to the enhancement effects at total ester concentrations of 205.19 and 212.32 mg/L, along with total carbonyl compound concentrations of 23.90 and 24.22 mg/L. Our findings provide valuable insights into the quantification and organoleptic contribution of head distillate cut in shaping the spirit aroma perception as well as practical guidance for optimising the production process.
精馏切割是烈酒生产中的关键步骤，对葡萄酒烈酒的香气品质有显著影响。本研究调查了酒头切割对酒心馏出物香气感知的影响。采用复选法，确定酒头的特征香气属性为果香和溶剂味，而酒心的特征香气属性为果香。在酒心馏出物中，当酒头添加量分别为0.38% v/v和0.41% v/v时，果香和溶剂味香气的感知增强。发现9种酯类和4种羰基化合物在总酯浓度分别为205.19和212.32 mg/L以及总羰基化合物浓度分别为23.90和24.22 mg/L时对增强效果有贡献。我们的研究结果为定量分析酒头馏出物切割在塑造烈酒香气感知方面的作用及其感官贡献提供了有价值的见解，也为优化生产工艺提供了实际指导。
