生料与熟料发酵生产食醋的分析研究

结合电子鼻和电子舌技术，分析生料与熟料发酵生产食醋及其风味品质。结果表明，糖化和酒精发酵阶段，熟料工艺产酒精速度较快，发酵结束时生料发酵醪液的总酸（1.29±0.06） g/100 mL]和还原糖（0.37±0.06） g/100 mL]含量均显著高于熟料发酵醪液的总酸（0.57±0.07） g/100 mL]和还原糖（0.08±0.04） g/100 mL]（P＜0.05）。醋酸发酵阶段，生、熟料醋汁的总酸和还原糖含量并无显著区别（P＞0.05），不挥发酸含量在生料发酵（1.48±0.05） g/100 mL]中显著高于熟料发酵醋汁（1.31±0.01） g/100 mL]（P＜0.05）。食醋风味物质差异，主要表现在氮氧化合物和硫化物；晒制过程对食醋风味影响明显，但晒制后两种食醋产品的风味差异逐渐缩小。发酵过程中和晒制前后的食醋在苦味、涩味、酸味回味、鲜味和咸味方面均差异明显。

Research on vinegar produced by raw material and clinker fermentation

Combined with electronic nose and electronic tongue technology, the vinegar was produced by raw material fermentation and clinker fermentation and its flavor quality were analyzed. Results showed that in the stage of saccharification and alcoholic fermentation, the alcohol content produced by clinker fermentationwas faster than the raw material fermentation process, but the content of total acid and reducing sugar in the mash of the latter was significantly higher (P＜0.05), and total acid and reducing sugar contents of the fermentation mash by raw material fermentation were (1.29±0.06) g/100 ml and (0.37±0.06) g/100 ml, and the contents of the mash by clinker fermentation were (0.57±0.07) g/100 ml and (0.08±0.04) g/100 ml. There was no significant difference in the content of total acid and reducing sugar between the raw and clinker vinegars during acetic acid fermentation (P＜0.05), while the content of non-volatile acid was significantly higher in the vinegar with raw material fermentation (1.48±0.05 g/100 ml) than the vinegar with clinker fermentation (1.31±0.01 g/100 ml) (P＜0.05). The main differences of flavor substance in vinegar were oxynitride and sulfide. The sun-curing process had obvious influence on the flavor of vinegar, and the flavor difference of vinegar fermented by different fermentation processes was gradually reduced after sun-curing. There were also obvious differences in bitter, astringency, sour, fresh taste and salty during fermentation process and sunning process.