高温高湿环境对酒醅入窖理化指标影响  

Effects of high temperature and humidity on physical and chemical indexes of fermented grains for pit entry

作　　者：曾祥林 庹先国 张贵宇 范焘 翟双 陈霏 ZENG Xianglin;TUO Xianguo;ZHANG Guiyu;FAN Tao;ZHAI Shuang;CHEN Fei(School of Automation&Information Engineering,Sichuan University of Science&Engineering,Yibin 644000,China;Artificial Intelligence Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China;School of Information Engineering,Southwest University of Science and Technology,Mianyang 621010,China)

机构地区：[1]人工智能四川省重点实验室,四川宜宾644000 [2]四川轻化工大学自动化与信息工程学院,四川宜宾644000 [3]西南科技大学信息工程学院,四川绵阳621010

出　　处：《食品与发酵工业》2021年第7期161-167,共7页Food and Fermentation Industries

基　　金：国家自然科学基金项目(42074218);四川省科技成果转移转化示范项目(2020ZHCG0040);四川省重大科技专项项目(2018GZDZX0045);五粮液横向项目(CXY2019ZR002);四川省科技计划项目(2016SZ0074、2021YFS0339、2021YFSY0060);人工智能四川重点实验室开放基金项目(2018RYY01,2018RYJ05)。

摘　　要：通过研究高温高湿环境下,2次入窖时间间隔内入窖酒醅的理化指标变化情况,为热季酒醅安全入窖提供基础数据。将酒醅(温度22.4℃,含水量55.8%,酸度1.7 g/mol)入窖于自建窖池内,并将窖池置于温湿度可控环境里。分别控制酒醅与近酒醅环境间的不同温差(0、4、8、12、16℃)、近酒醅环境的不同环境湿度(60%、70%、80%、90%、95%)用于模拟热季酒醅入窖环境,在2次入窖时间间隔内检测不同窖池深度的酒醅含水量、温度、酸度变化情况。结果表明在高温高湿环境中,窖池的酒醅在2次入窖时间间隔内,随着酒醅采样时刻增加,窖池内酒醅的含水量、温度、酸度逐渐增加。同一时间内,随着窖池深度增加,酒醅的含水量、温度、酸度呈下降趋势。经研究发现酒醅入窖后受高温高湿环境影响出现凝露现象,改变了入窖酒醅的理化指标,破坏酒醅入窖条件,研究结果为热季酒醅入窖提供指导性思想。To provide basic data for safe pit entry of fermented grains in hot season,the changes of physical and chemical indexes of fermented grains were studied in the interval between two pit entry in high-temperature and high-humidity environment.The fermented grains(22.4℃,water content 55.8%,acidity 1.7 g/mol)were put into the self-built pit with temperature and humidity control.The temperature difference between fermented grains and nearly fermented grains(0,4,8,12,16℃),relative humidity of nearly fermented grains(60%,70%,80%,90%,95%)were controlled to simulate the environment of pit entry for fermented grains in hot season.The water content,temperature and acidity were measured in different positions of pit,in the interval between two pit entry.Under the high temperature and high humidity environment,the water content,temperature and acidity of fermented grains increased gradually with the increase of sampling time.The water content,temperature and acidity of fermented grains decreased with the increase of pit depth at the same time point.Influenced by the high temperature and high humidity environment,condensation appeared after the fermented grains entered the cellar,which changed the physical and chemical indexes of fermented grains for pit entry and thus altered the pit entry conditions of fermented grains.The study provides reference for the pit entry of fermented grains in hot season.

关 键 词：高温高湿 酒醅 窖池 入窖条件 凝露 

分 类 号：TS262.3[轻工技术与工程—发酵工程]