三排净原酒中常见金属离子及其酿造迁移规律

为研究三排净原酒中常见金属离子及其酿造迁移规律,利用电感耦合等离子体质谱结合基体匹配、直接进样法研究传统工艺和机械化工艺生产的三排净原酒；并结合湿法消解分析传统工艺原酒酿造过程物料中金属离子的含量变化。结果表明,常见金属离子在机械化工艺原酒中含量最低,离子总含量约为传统工艺原酒的7.95%~20.24%；传统工艺原酒中,普通酒及压排酒中金属离子总含量高于中段酒。蒸馏过程中,从酒醅转移到原酒中的金属离子含量极少,迁移率为0.0070%~0.0078%,金属离子因其非挥发性绝大部分留存在糟醅中。

Study on Common Metal Ions and Their Migration Rules During Brewing in Base Baijiu of Sanpaijing Process

In order to identify the common metal ions in the base Baijiu of Sanpaijing process (BBSP) and their migration rules during brewing, the traditional and mechanized productions of BBSP were studied by inductively coupled plasma mass spectrometry-combined with matrix matching and direct sampling. The wet digestion method was applied to determine the content change of common metals ions in traditional BBSP. The results showed that the content of metal ions in mechanized BBSP was lowest, which was about 7.95%-20.24% of that in the traditional BBSP. Whereas, among the three traditional BBSP, the content of total common metal ions in the ordinary one and extended-fermented one was higher than that in the middle-fractioned one. In the distillation process, very trace portion of the common metal ions was shifted from the fermented grains to the base Baijiu with a shifting rate of 0.0070%-0.0078% and most portion of the common metal ions remained in the vinasse during brewing due to their non-volatility.