不锈钢发酵设备对特香型酒风格风味影响的研究  

Effect Study of Stainless Steel Fermentation Equipment on Style & Flavour in Te-flavour Chinese Spirits

作　　者：刘建文[1] 吴生文[1] 严伟[1] 余伟民[1] 袁建波[1] 朱力红[1] 

机构地区：[1]江西四特酒有限责任公司科研中心,江西樟树331200

出　　处：《酿酒》2012年第1期77-82,共6页Liquor Making

摘　　要：用不锈钢发酵池代替红褚条石传统发酵窖池,优点是可以降低工人的劳动强度,创造良好的社会效益和规模经济效益;杜绝了传统发酵池的渗漏问题;发酵所产酒基的酯类、酸类的含量和比例关系都符合特香型白酒风格物质数据库,酒基的风格没有发生改变。缺点是实验所用不锈钢桶的容积小,没有保温设施,发酵温度受外界环境的影响大,发酵温度曲线不符合"前缓、中挺、后缓落"的变化规律;解决方法是建立25℃的恒温发酵车间,必要时采取"倒车工艺"。感官品评结果表明:样品酒基风味稍差,只能够达到二级酒基的质量标准。在不改变工艺的前提下,必须要在不锈钢池底垫窖泥。Using stainless steel fermentation pool instead of red ChuTiaoShi traditional fermented cellar pool, the advantage is that it can reduce the labor intensity, and creating good social benefits and scale economic benefit; To eliminate the leakage problem of the traditional fermentation pool; The base of the wine fermentation esters, acids content and proportional relations accord with the Te-flavour Chinese Spirits flavour material database, the style of wine have ＇t change. Defect is the experiment stainlesssteel barrel of the volume is small, no heat preservation facilities, External environment influences fermentation temperature, fermentation temperature curve do n＇t accord with the before -slow, among- strong, the fall after a slow, changes in law; The solution is to establish 25~C temperature of fermentation workshop and, when necessary, take reverse process. Sensory comment results show that： the sample wine flavor is a bit poor, can only to achieve the secondary wine and quality standards.Under the premise no change in process, in the stainless steel bottom must mat pit mud.

关 键 词：不锈钢发酵池 风格 风味 醇 醛 酸 酯 

分 类 号：TS261.3[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]