不锈钢发酵设备对特香型酒风格风味影响的研究  

Investigation on the Effects of Stainless Steel Fermentation Equipments on the Style and the Flavor of Site-flavor Liquor

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研发中心,江西樟树331200

出　　处：《酿酒科技》2012年第2期75-79,共5页Liquor-Making Science & Technology

摘　　要：用不锈钢发酵池代替红褚条石传统发酵窖池,优点是可以降低劳动强度,创造良好的社会效益和规模经济效益;杜绝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指标变化规律,酒基的风格没有发生改变。缺点是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。为此,建立了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。Stainless steel fermentation pools instead of traditional red Chu stone fermentation pools were used in Site liquor production and they had the advantages such as reducing labor intensity,producing good social benefits and the scale economic benefits,clearing up the leaking problem of traditional pools.Besides,esters content and acids content in the fermented base liquor and their ratio were in accord with Site-flavor liquor flavoring materials database and there was no change in the style of base liquor.On the other hand,it had the disadvantages such as small volume of stainless steel barrel,no heat preservation facilities,fermentation temperature easily influenced by external environment,and fermentation temperature curve not in accord with the change rule of ＂increasing slowly in prior stage,keeping stable in medium period,and decreasing slowly in late period＂.To settle the above disadvantages,constant temperature（temperature at 25 ℃） fermenting workshop had been constructed,and the technology of ＂reverse processing＂ was adopted when necessary.Sensory evaluation results showed that base liquor sample taste was not so good and it could only meet the quality standards of secondary grade base liquor.Accordingly,it was necessary to pave pit mud at the bottom of stainless steel pools without any change in original technology.

关 键 词：不锈钢发酵池 风格 风味 醇 醛 酸 酯 

分 类 号：TS262.3[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]