酯化红曲在浓香型白酒生产度夏压排中的应用研究  

Research on the Application of Esterified Red Starter in Long-term Fermentation of Luzhou-flavor Liquor in Summer

作　　者：朱弟雄 涂向勇 

机构地区：[1]湖北黄山头酒业有限公司,湖北公安434300

出　　处：《酿酒科技》2010年第5期82-86,共5页Liquor-Making Science & Technology

摘　　要：研究利用1年新窖和12年成熟窖,在度夏压排时和压排后的粮醅中添加和不添加酯化红曲,比较分析其对糟醅、出酒率、优级酒率、基酒的风味成分、后续发酵酒醅的影响。结果表明,在度夏压排的粮醅中添加酯化红曲,1年新窖池的出酒率提高1.23%,优级酒率提高1.80%;12年老窖池的出酒率下降1.27%,优级酒率提高3.60%;在度夏压排后的粮醅中添加酯化红曲,1年新窖池的出酒率微降0.80%,优级酒率提高2.20%;12年老窖池的出酒率微降0.84%,优级酒率提高4.10%。在度夏后第一排添加酯化红曲,试验组基酒的己酸乙酯提高9%～16%,风味成分显著改善,更趋平衡协调;并对后续酒醅的发酵出好酒有良好的促进作用,有明显的"增己降乳"效果。The experiments were conducted in one-year new pits and in 12-year aged pits. In the experimental group, esterified red starter was added in the fermented grains in long-term fermentation in summer and in the fermentation after summer. In the contrast group, there was no addition of esterified red starter in the fermented grains. Then the effects of esterifted red starter addition on fermented grains, liquor yield, qulaity liquor percentage, flavoring components in base liquor, and follow-up fermented grains were investigated. The results showed that after esterified red starter was added in fermented grains in long-term fermentation in summer, liquor yield and liquor quality percentage increased by 1.80 % and 1.27 % respectively in one-year new pit,and liquor yield decreased by 1.27 % and quality liquor percentage increased by 3.60 % in 12-year aged pit; after esterified red starter was added in fermented grains in the fermentation after summer, liquor yield decreased by 0.80 % and quality liquor percentage increased by 2.20 % in one-year new pits, and liquor yield decreased by 0.84 % and quality liquor percentage increased by 4.10 % in 12-year aged pits. Besides, the addition of esterified red starter in fermented grains in the first production turn after summer could increase ethyl hexannoate content in base liquor by 9 % - 16 %, improve flavoring components evidently, and promote the fermentation of follow-up fermented grains. Such addition had significant caproic acid-increasing and lactic acid-decreasing effects.

关 键 词：浓香型白酒 酯化红曲 度夏压排 出酒率 优级酒率 风味成分 增己降乳 

分 类 号：TS262.33[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]