浓香型纯粮固态发酵酒醅酸度测定方法的探讨  

Discussion on the Determination Method of Acidity of Fermented Grains in Pure Grains Based Solid-state Fermentation of Luzhou Flavor Liquor

作　　者：张艳[1] 杨诗腾 宰红玉 王录[1] ZHANG Yan YANG Shiteng ZAI Hongyu WANG Lu(Anhui GujingGongjiu Co. Ltd., Bozhou 236820, Anhui, Chin)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820

出　　处：《酿酒》2017年第4期94-96,共3页Liquor Making

摘　　要：在酿酒生产中,酒醅酸度的含量对浓香型大曲酒的质量和口感有着重要的影响。通过测定入池酒醅酸度的含量可以掌握酒醅的发酵程度,以此改善酒醅入池的条件来提高浓香型大曲酒的质量。通过对入池酒醅酸度含量酸碱中和法中可能存在的影响因素的探讨,结果显示将样品混匀后,称取10克酒醅样品,浸泡样品30 min,搅拌一次得出的结果较符合实际生产中酒醅的酸度,能为大曲酒的生产工艺提供指导意义。In the production of wine,acidity content of fermented grains of luzhou-flavor daqu have great effect on the quality and taste. By measuring the content of pit entry acidity of fermented grains can grasp the degree of fermentation of fermented grains, thus improving the conditions of the fermented grains into the pool to improve the quality of luzhou-flavor daqu. Of pit entry acidity of fermented grains in the content of acid and alkali neutralization by discussing the possible factors influencing the results show that the sample after blending,according to samples from 10 grams of fermented grains, soaked samples 30 min, stirring once the results are in line with the acidity of fermented grains in the process of production, provide guiding significance for daqu productiontechnology.

关 键 词：酒醅 酸度 测定 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]