发酵温度对浓香型白酒杂醇油含量的影响  

Effect of fermentation temperature on fusel oil content in strong-flavor Baijiu

作　　者：潘玲玲 罗明有 王媚 班世栋 邱树毅 冯学愚 PAN Lingling;LUO Mingyou;WANG Mei;BAN Shidong;QIU Shuyi;FENG Xueyu(Langjiu College,Luzhou Vocational&Technical College,Luzhou 646000,China;Sichuan Yibin XuFu Wine Industry Co.,Ltd.,Yibin 644000,China;Sichuan Chuanjiu Group Technology Development Co.,Ltd.,Chengdu 610000,China;College of Brewing and Food Engineering,Guizhou University,Guiyang 550025,China;School of Chemistry and Life Sciences,Chengdu Normal University,Wenjiang 611130,China)

机构地区：[1]泸州职业技术学院郎酒学院,四川泸州646000 [2]四川省宜宾市叙府酒业股份有限公司,四川宜宾644000 [3]四川省川酒集团科技开发有限公司,四川成都610000 [4]贵州大学酿酒与食品工程学院,贵州贵阳550025 [5]成都师范学院化学与生命科学学院,四川温江611130

出　　处：《中国酿造》2021年第3期106-110,共5页China Brewing

基　　金：泸州市科技局项目(2018-JYJ-29);四川省教育厅川酒文化传播中心项目(CJCB2017-14);四川省科技厅重点研发项目(2021YFS0351)。

摘　　要：为探究发酵温度对浓香型白酒生产中杂醇油生成量的影响,该研究利用可实现夹套控温的固态发酵罐为发酵容器,分别进行两轮“控温发酵”实验,对控温发酵罐、未控温发酵罐(对照)和窖池发酵过程中糟醅中及基酒中的杂醇油进行对比分析。结果表明,通过控制固态发酵罐夹层水温可有效实现对发酵糟醅温度的控制,且第一轮控温后与对照罐(32.4℃)相比,控温后顶温(35℃)更高,中挺时间更长(13 d);第二轮控温后发酵罐糟醅形成了2℃以上的温差,温度较高的发酵罐中挺时间较长(15 d);经气相色谱分析检测发酵温度较高的发酵罐,其糟醅中正丙醇、异丁醇、正丁醇、异戊醇、正己醇等杂醇油含量增加了118.6%、21.2%、29.7%、21.7%、77.3%,其二段基酒中正丙醇、正丁醇、异戊醇、正己醇等杂醇油含量也较发酵温度较低的发酵罐高22.3%、0.6%、2.0%、25.4%。In order to investigate the effect of fermentation temperature on the production of fusel oil in the production of strong-flavor Baijiu(Chinese liquor),two rounds of"temperature-controlled fermentation"tests were carried out using solid-state fermenter which could jacket control temperature,and the fusel oil in the fermented grains and base liquor in the temperature-controlled fermenter,uncontrolled fermenter(control),and pit fermentation process was compared and analyzed.The results showed that the temperature of fermented grains could be effectively controlled by controlling the temperature of the solid-state fermenter interlayer.After the first round of temperature control,the top temperature(35℃)was higher than that of the control fermenter(32.4℃),the time of the middle maintained at high level was longer(13 d).After the second round of temperature control,fermented grains in fermenter formed a temperature difference of more than 2℃,the time of the middle maintained at high level of fermenter with higher temperature was longer(15 d).By gas chromatographic analysis,the n-propanol,isobutanol,n-butanol,isoamyl alcohol,n-hexanol and other fusel oil contents in the fermented grains of the fermenter with higher fermentation temperature increased by 118.6%,21.2%,29.7%,21.7%,77.3%,respectively,and the n-propanol,n-butanol,isoamyl alcohol,n-hexanol and other fusel oil contents in its second base liquor were 22.3%,0.6%,2.0%,25.4%higher than that in the fermenter with lower fermentation temperature.

关 键 词：浓香型白酒 发酵温度 杂醇油 

分 类 号：TS261.7[轻工技术与工程—发酵工程]