润糁水分及入缸温度对清香白酒发酵的影响  

Effect of start fermentation temperature and moisture on fermentation process for light-fragrant Chinese-liquor

作　　者：兰宇[1] 刘冠琴 周蓉[1] 马兰[1] 张敬栋[1] 张秀红[1] 

机构地区：[1]山西师范大学生命科学学院,临汾04100

出　　处：《食品科技》2015年第12期73-76,共4页Food Science and Technology

基　　金：中国博士后基金项目(2013M530893);山西省自然科学基金项目(2012011034-5);山西省高等学校科技创新项目(2013122);国家级大学生创新项目(201410118003);山西省大学生创新项目(2014153);山西师范大学创新项目(SD2014CXXM-02)

摘　　要：目的:深入理解清香白酒酿造前期润糁水分及入缸温度对发酵过程的影响,为生产工艺参数的制定提供理论依据。方法:通过模拟清香白酒酿造工艺,分析不同润糁水分及入缸温度对酿造过程中酵母菌、酒醅p H以及酒精度的影响。结果:在15℃低温下入缸时,酵母菌生长缓慢,酒醅p H下降较慢,低水分时几乎不产酒精;随着润糁水分的增加及入缸温度的增加,酵母菌生长加快,受糖化力影响温度增到21℃时,发酵7 d p H比较理想;酒精积累方面,18℃时须增加水分到58%左右酒精产量正常,21℃时正常水分(54%)酒精深度正常。结论:通过统计学分析发现在清香白酒酿造过程中,入缸温度比润糁水分对发酵过程影响更大,实际生产中为了适应低糖化力大曲或冷季生产,入缸温度调整幅度也会略大一些,理论与实际比较吻合。Objective：In order to provide theory evidence for decision the process parameter,the effect of the start fermentation temperature and moisture of materials during the early stage on brewing process were analyzed.Methods：The primary parameter of brewing process,such as yeast quantity,p H and the alcohol content of fermented sorghum,were analyzed by model experiment imitating conventional process of Chinese-liquor of light-fragrant.Results：When the start fermentation temperature was 15 ℃,yeast grew slowly,p H of fermented sorghum descended slowly and only very little alcohol were produced,with the increase of moisture and the start fermentation temperature,yeast grew quickly,the p H of fermented sorghum brewed at 21 ℃ was ideal,about the alcohol accumulation,the fermented sorghum brewed at 18 ℃ and 58% moisture were regular,and the fermented sorghum brewed at 21 ℃ and 54% moisture were regular.Conclusion：By statistical analysis,the start fermentation temperature could more effectively adjust the brewing process than moisture.In fact,the start fermentation temperature was one of the major adjustment parameter especially in cold seasons.So the result of this experiment was coincident with reality.

关 键 词：入缸温度 润糁水分 酵母菌 清香白酒 酒精度 

分 类 号：TS262.3[轻工技术与工程—发酵工程]