Research Main Aroma Component Analysisand Quality Improvement Technology Offlavor Liquor

Due to the aging of the pit and improper conditions in the pit,the quality of Wuhejiao liquor has continued to decline.In order to further improve the quality,this paper studies the difference between the content of aroma components of Wuhejiao wine and the original wine of different wineries and the finished wine of different brands,and determines the main factors that affect the quality decline.The single factor and orthogonal test were carried out on such conditions as the amount of acid,the amount of rice husk,the temperature,acidity,water and starch content of the liquor,the height of the cap and the fermentation period.Based on the analysis of wine yield,sensory taste and physical and chemical indexes,the paper studies the internal relationship between the factors of the conditions of entering the cellar and the effects of the conditions of entering the cellar.The main studies are as follows:1.Analysis of the main components of different wineries in Baoding area: 12 trace components from 4 wineries in Baoding area was analyzed using SPSS22.0.The results showed that ethyl lactate in Wuhe cellar liquor is higher than that of other wineries.In the actual production of liquor,the reasons for the high level of ethyl lactate mainly include aging of the pit pool,high acidity of the bad grains,and inappropriate conditions of the high starch content.This provides a theoretical basis for improving and optimizing the brewing process in the next step.2.Analysis of main components of different brands of Luzhou-flavor liquor:Through the analysis of main components of 14 different brands of Luzhou-flavor liquor,the results indicated that the difference in aroma is mainly related to the ratio of the main aroma substances in the liquor to other aromatic substances.Wuhe cellar two liquor aroma components slightly lower than premium brand liquor.According to the results of the analysis and evaluation of the first three main components of the aroma components of Luzhou-flavor liquor,the results of the two liquors in Wuhe cellar are not ideal and slightly lower.3.The effect of the cellar entry condition on the liquor yield.The liquor yield was used as the evaluation index,and the single factor gradient of bad grains was setup to determine the optimal conditions.Then through the orthogonal experiment of the pit conditions,the final optimal conditions were: 22 % starch content,53 % water content,1.85 acidity,and 22 ℃.4.The effects of different height and fermentation cycle of cellar cap on the liquor yield were studied.Under the condition of 100 cm height and 75 days fermentation period,it was determined that the liquor quality could be improved.