酱香型白酒出入窖糟醅性能评价的技术研究  

Property Evaluation of Fermented Grains of Jiangxiang Baijiu

作　　者：冯海燕 卢君 陈竹君 孟天毅 陈文思 唐平 王凡 李长文[1] FENG Haiyan;LU Jun;CHEN Zhujun;MENG Tianyi;CHEN Wensi;TANG Ping;WANG Fan;LI Changwen(Guizhou Guotai Distillery Co.Ltd.,Renhuai,Guizhou 564501;Tasly Research Academy,Tianjin 300410,China)

机构地区：[1]贵州国台酒业股份有限公司,贵州仁怀564501 [2]天士力控股集团有限公司研究院,天津300410

出　　处：《酿酒科技》2021年第8期35-42,共8页Liquor-Making Science & Technology

基　　金：贵州省科技成果应用及产业化计划项目(黔科合成果[2020]2Y045);贵州省仁怀市科技计划项目(仁科支撑[2020]04号);遵义市科技计划项目(遵市科合R&D[2020]32号)。

摘　　要：酱香型白酒的生产秉承传统工艺,其酿造过程的工艺管控主要依靠酒师的经验,主观性较强,不易传承。糟醅的理化指标监控主要采用化学法,检测速度慢,对酿酒生产的指导存在滞后性,且大量化学试剂的使用,不利于生态酿造。因此亟需引入快检技术,解决上述问题,本研究引入基于生物传感器的葡萄糖、L-乳酸及乙醇含量快检技术,并结合理化检测,建立糟醅性状的新的评价方式,对于酱香型白酒生产过程的把控具有重要意义。The traditional production process of Jiangxiang Baijiu is mainly based on the experience of the operators, which is highly subjective and difficult to pass on. The monitoring of the physicochemical indexes of the fermented grains is mainly based on chemical methods, which is slow and lags behind the production process, and the use of chemical reagents is not environmentally friendly.Therefore, it is urgent to introduce a rapid detection technology to solve the above problems. In this study, the rapid detection technology of glucose, l-lactic acid and ethanol content based on biosensor is introduced. Together with physicochemical detection methods,a new evaluation method for the properties of fermented grains is established. This study is of great importance in the control of the production process of Jiangxiang Baijiu.

关 键 词：酱香型白酒 酒醅 性能评价 生物传感器 L-乳酸 

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