为优化不同地区甜酒曲发酵工艺条件及对比风味成分的差异,以甜酒曲为发酵剂制作米酒,通过正交试验探究四种米酒的最佳酿造工艺；对优化后的米酒进行甜度、酸度测定及感官评价,采用电子舌技术和顶空固相微萃取-气质联用(HS-SPME-GC-MS)技术对四种米酒的香气成分和滋味信息进行比较分析。结果表明,A、B、C、D四种米酒的最佳酿造温度、时间、接种量分别为32 ℃、60 h、0.2%；28 ℃、60 h、0.4%；28 ℃、60 h、0.6%；32 ℃、48 h、0.6%。HS-SPME-GC-MS测定结果表明,A、B、C、D米酒分别有51、53、64、60种挥发性风味物质。酯类化合物相对含量最高,C米酒中最低47.47%,D米酒中最高61.85%,其中十六酸乙酯对米酒风味贡献值较高,提供奶油香、果香、蜂蜡香气,D米酒中十六酸乙酯含量最高含26.55%。醇类化合物中是米酒酒香的重要贡献物质,其中β-苯乙醇对米酒香气的风味有维持作用,在C米酒中含量最高为6.74%。电子舌味觉强度差异显著,结果表明B米酒中酸味、鲜味突出,D米酒中甜味突出,A、C米酒在甜、酸、鲜、咸滋味比较均衡。D米酒中香气成分种类多且相对含量较高,感官评分最高93分,电子舌滋味与其他三种米酒差异显著,酒香醇厚,风味最佳。本研究通过对不同地区甜酒曲发酵工艺优化及风味成分比较分析,为米酒风味口感与酒曲种类、发酵工艺的相关性研究提供参考。

To optimize the fermentation conditions of different regions of sweet wine koji and compare the difference in flavor components, the best brewing technology of four kinds of rice wine was studied by single factor test and orthogonal test. The sweetness, acidity, and sensory evaluation of the optimized rice wine were measured. Electronic tongue technology and headspace solid phase microextraction (HS-SPME-GC-MS) technology were used to compare and analyze the aroma components and taste information of four kinds of rice wine. The results showed that the optimum brewing temperature, time, and inoculation amount of A, B, C, and D rice wine were 32 ℃, 60 h, 0.2%; 28 ℃, 60 h, 0.4%; 28 ℃, 60 h, 0.6%; 32 ℃, 48 h, 0.6% respectively. The results of HS-SPME-GC-MS showed that there were 51, 53, 64, and 60 volatile flavor substances in A, B, C, and D rice wine, respectively. The types and relative contents of ester compounds were the highest in rice wine, the lowest in C rice wine was 47.47%, and the highest in D rice wine was 61.85%. Ethyl acetate had a higher contribution value to the flavor of rice wine, providing cream, fruit, and beeswax aroma, and the highest content of ethyl acetate in D rice wine was 26.55%. Alcohol compounds are important contributors to the flavor of rice wine, among which β-phenyl ethanol can maintain the flavor of rice wine aroma, and the highest content in C rice wine is 6.74%. The results showed that the sour and umami taste of B rice wine was prominent, the sweetness of D rice wine was prominent, and the sweet, sour, fresh, and salty taste of A and C rice wine was balanced. D rice wine has many kinds of aroma components and the relative content is high, the sensory score is the highest at 93 points, the electronic tongue taste is significantly different from the other three kinds of rice wine, and the wine is mellow and has the best flavor. Through the optimization of the fermentation process and the comparative analysis of the flavor components of the commercial sweet wine koji, this study provides a reference for the relationship between the flavor and taste of rice wine and the types of koji and the fermentation process.