提高偏高温大曲品温对多粮浓香型白酒窖内发酵过程的影响  

Effects of Increasing the Temperature of High-temperature Daqu on the Fermentation of Multiple-grains Nong-flavor Liquor in Pits

作　　者：刘超[1,2] 陈云宗 周瑞平[1,2] 江东材 唐代云 朱和琴 

机构地区：[1]四川省宜宾市叙府酒业股份有限公司技术中心,四川宜宾644000 [2]宜宾市酿酒微生物运用工程技术研究中心,四川宜宾644000

出　　处：《酿酒科技》2013年第1期51-53,共3页Liquor-Making Science & Technology

基　　金：宜宾市工业科技开发专项(200902030);宜宾市科技创新专项(2011GY001);宜宾市科技研究开发专项(2010ZGY018)

摘　　要：分析了浓香型白酒发酵过程中窖内糟醅水分、酸度、酒度、残糖、残淀等指标的变化规律。结果表明,在热季时,使用提高品温的偏高温大曲使多粮浓香型白酒窖内发酵过程中前缓、中挺、后缓落更加明显。糟醅主发酵期延长到15 d,相比传统浓香型大曲推迟了7 d,下层糟醅酒度在下渗作用下,在30 d时达到最大值6.86%vol,此时淀粉被快速分解,下层达到9.36%;还原糖经过前期积累被快速利用,30 d后开始缓慢的下降,出窖时下降到0.35%;酸度从15 d开始快速增长,70 d下层达到最大值4.76。该研究结果更好地解析了多粮浓香型白酒发酵过程中提高曲药品温的作用,并且对研究发酵期间窖内发酵机理提供重要的理论基础,对多粮浓香型白酒夏季生产有很好的现实指导意义,同时对公司正在开发的一步法多粮浓酱兼香型白酒生产有重要的参考价值。In this study, the temperature of high-temperature Daqu in hot seasons was increased and then used in the fermentation of multi- ple-gains Nong-flavor liquor, and the change rules of moisture content of fermented grains and distiller＇s grains, acidity, alcohol content, residual sugar, and residual starch etc. of Nong-flavor liquor were analyzed. It was found that such increase of Daqu temperature would aggravate the fer- menting features （slow prior fermentation stage, rapid middle fermentation stage, and slow late fermentation stage） of Nong-flavor liquor. The chief fermentation period prolonged to 15 d （7 d later than before）, alcohol content in low-layer fermented grains reached up to the maximum 6.86 %vol on the 30 th day and starch was rapidly decomposed, meanwhile, the accumulated reducing sugar in prior stage was consumed rapidly and reducing sugar content began to drop slowly on the 30th day and dropped to 0.35 % at the end of the fermentation, and acidity began to increase on the 15th day and reached up to 4.76 in low-layer fermented grains on the 70 th day. The research results could explain the roles of increasing Daqu temperature in fermentation process, provide important theoretical base for the study of fermenting mechanism of Nong-flavor liquor, guide the production of multiple-grains Nong-flavor liquor in Summer, and provide useful reference for the development of multiple-grains Nong -Jiang-flavor liquor.

关 键 词：大曲 品温 动态因子 糟醅 浓香型白酒 

分 类 号：TS262.31[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]