老化窖池与常规窖池的窖泥特性与发酵性能比较  

Comparison of fermentation performance and cellar mud characteristics between aging cellar and normal cellar

作　　者：余有贵[1] 张文武[1] 曹乐[1] 徐传鸿 马利群 杨志龙 

机构地区：[1]邵阳学院生物与化学工程系,湖南邵阳422000 [2]湖南湘窖酒业有限公司,湖南邵阳422000

出　　处：《食品与机械》2015年第1期2-5,193,共5页Food and Machinery

基　　金：湖南省教育科学"十二五"规划课题(编号:XJK014AGD015);湖南省科技计划项目(编号:2012XK4079);邵阳市科技计划项目(编号:2014NK06;2013ck16;2013ck62);邵阳学院计划项目(编号:2014JG18)

摘　　要：选择湖南湘窖酒业有限公司的窖池为对象,主要研究老化窖池与常规窖池在窖泥特性、发酵酒醅理化特征、发酵新酒质量和原料出酒率方面的差异,旨在揭示两者差异的原因。结果表明:1老化窖池与常规窖池在感观上有差异,其窖壁泥板结、退化,老化窖池的水分和pH值均显著低于常规窖池(P<0.05);2老化窖池与常规窖池的发酵酒醅相比,酒精度显著降低(P<0.05),残余淀粉显著增加(P<0.05),水分稍有偏低(P>0.05),而酸度略高(P>0.05);3老化窖池与常规窖池的所产新酒相比,总酸和总酯均显著降低(P<0.05),己酸、β-苯乙醇、己酸乙酯和丁酸乙酯均极显著降低(P<0.01),而乙酸乙酯和乳酸乙酯均极显著增加(P<0.01);4老化窖池与常规窖池原料出酒率之间无显著性差异(P>0.05),但老化窖池出酒率低于常规窖池。因此,老化窖池的产酒质量和原料出酒率均低于常规窖池,研究结果为窖池的养护与合理使用提供了理论依据。In order to reveal the reason of difference between aging cellar and normal cellar,aging cellar and normal cellar from Hunan Xiangjiao liquor Co.Ltd were sampled to investigate changes in cellar mud properties,physicochemical characteristics of fermented grains,quality of new spirit and output rate of raw materials.Results indicated that there was difference of the sense between the ageing cellar and normal cellar,cellar wall appeared phenomena of compacted mud and degraded mud in the ageing cellar.Water and pH of the aging cellar were significantly lower than that of normal pit（P〈 0.05）.Compared with fermented grains,alcohol in the aging cellar was significantly lower than that in normal cellar（P〈0.05）,residual starch in the aging cellar was significantly higher than that in normal cellar（P〈0.05）,water in the aging cellar was slightly lower than that in normal cellar（P〉0.05）,acidity in the aging cellar slightly higher than that in normal cellar（P〉0.05）.Compared with quality of new spirit,total acid and total ester in the aging cellar were significantly lower than that in normal cellar（P〈0.05）,caproic acid,β-phenethyl alcohol,ethyl hexanoate and ethyl butyrate in the aging cellar were significantly lower than that in normal cellar（P〈0.01）,ethyl acetate and ethyl lactate in the aging cellar were significantly higher than that in normal cellar（P〈0.01）.The output rate of raw materials was no significant difference between aging cellar and normal cellar（P〉0.05）,but it was lower in the aging cellar than that in normal cellar.Therefore,quality of new spirit and output rate of raw materials in the aging cellar are lower than that in normal cellar,the results provide a theoretical basis for the reasonable use and maintenance of cellar.

关 键 词：浓香型白酒 窖池 窖泥特性 发酵性能 酒质 出酒率 

分 类 号：TS262.31[轻工技术与工程—发酵工程]