一种新的威士忌酒糖化发酵工艺  

A new saccharification fermentation process for whiskey liquor

作　　者：杨国棋 汤艳 颜芳 潘春芳 YANG Guoqi;TANG Yan;YAN Fang;PAN Chunfang(Zhejiang Zhi Zhong He Industrial Co.,Ltd.,Jiande 311607,China)

机构地区：[1]浙江致中和实业有限公司,浙江建德311607

出　　处：《发酵科技通讯》2022年第1期11-14,共4页Bulletin of Fermentation Science and Technology

摘　　要：在传统单一麦芽威士忌酒的酿造过程中,糖化阶段,麦芽与水的料水比例一般在1∶4,发酵结束酒精体积分数约6%。新工艺在尽量保证威士忌酒的风味前提下,降低麦芽与水的料水比例,经过多轮次筛选确定最优的料水比例为1∶2.1,酒精体积分数约11%,出酒率约65%,酸度约4.0 g/L。经中试实验和感官评价,证明该工艺可应用于威士忌酒的生产。新工艺不仅提高发酵醪液的酒精体积分数减少了蒸馏总量,而且也节省能源消耗降低了废水排放量,在生产中具有一定的实用价值。In the saccharification stage of traditional single malt whisky brewing process,the ratio of malt to water is usually about 1∶4,and the volume fraction of alcohol at the end of fermentation is about 6%.On the premise of maintaining the flavor of whisky as much as possible,this technology research reduces the ratio of malt to water.After several rounds of screening,it was determined that the optimal ratio of malt to water was 1∶2.1,the volume fraction of alcohol was about 11%,the liquor yield was about 65%,and the acidity was about 4.0 g/L.The pilot test and sensory evaluation show that the technology can be applied to whiskey production.The process reduces the total amount of distillation while increasing the alcohol concentration of the fermented mash,saves energy consumption and reduces waste water discharge,and therefore has certain practical values.

关 键 词：威士忌 麦芽 糖化工艺 料水比例 节省能源 

分 类 号：TS261.4[轻工技术与工程—发酵工程]