浓香型白酒窖内强化酯化方法研究  

Enhanced Esterification of Fermented Grains of Nongxiang Baijiu

作　　者：周成龙 刘念[2] 倪海斌 潘建军[2] 赵晨捷 ZHOU Chenglong;LIU Nian;NI Haibin;PAN Jianjun;ZHAO Chenjie(Liquor Making Bio-technology and Application Key Laboratory,Sichuan University of Science and Engineering,Yibin,Sichuan 644000;Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]四川省食品发酵工业研究设计院,四川成都611130

出　　处：《酿酒科技》2021年第6期49-53,59,共6页Liquor-Making Science & Technology

摘　　要：以浓香型白酒高酸度糟醅作为原料,将黄水与酒尾按一定比例混合后加入糟醅中进行强化酯化试验,调整糟醅酸度至A组4.7 mmol/10 g和B组5.2 mmol/10 g,并调整酒精含量至10 mL/100 g,再通过4个温度梯度探究所加黄水酒尾混合液比例与不同温度等因素对酯化反应的影响。结果表明,B组风味物质含量高于A组,B组降酸幅度大于A组,说明酯化效率高于A组;黄水酒尾混合液的温度对酯化试验影响不显著;两组在加入混合液后,其总酯含量均高于未处理糟醅的2倍以上,说明黄水酒尾混合液的加入能促进糟醅中酯类物质的生成,且在乙醇含量相同时,总酸含量越高,促进酯化效果越显著。In this study,the high-acidity fermented grains of Nongxiang Baijiu was used as the raw material,and the yellow water and the tail liquor were mixed in a certain ratio and added to the fermented grains for the enhanced esterification test.The acidity of the fermented grains was adjusted to 4.7 mmol/10 g(group A)and 5.2 mmol/10 g(group B),the alcohol content was adjusted to 10 mL/100 g,and then the effect of different ratio of yellow water to tail liquor and different temperature on the esterification reaction was explored.The results showed that the content of flavor substances of group B was higher than that of group A,and the acid reduction rate of group B was greater than that of group A,indicating that the esterification efficiency of group B was higher than that of group A.The temperature of the yellow water-tail liquor mixture had no significant effect on the esterification efficiency.After adding the yellow water-tail liquor mixture,the total ester content of both groups was more than 2 times higher than that of the untreated fermented grains,indicating that the addition of the yellow water-tail liquor mixture could promote the formation of esters in the fermented grains.When the ethanol content was the same,the higher the total acid content,the more significant the effect of promoting esterification.

关 键 词：浓香型白酒 糟醅 强化酯化 酸度 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]