黄水提前移除对固态发酵浓香型原酒质量与出酒率的影响  

Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation

作　　者：杨志龙 邓嘉伟 余有贵 陈雪鹏 熊翔 万勇 YANG Zhi-long;DENG Jia-wei;YU You-gui;CHEN Xue-peng;XIONG Xiang;WAN Yong(College of Food and Chemical Engineering,Shaoyang University,Shaoyang,Hunan 422000,China;Key Laboratory of Brewing Ecotypically New Technology and Application of Hunan Universities,Shaoyang,Hunan 422000,China;Xiangjiao Distillery Co.,Ltd.,Shaoyang,Hunan 422000,China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]生态酿酒技术与应用湖南省重点实验室,湖南邵阳422000 [3]湖南湘窖酒业有限公司,湖南邵阳422000

出　　处：《食品与机械》2022年第4期195-199,共5页Food and Machinery

基　　金：湖南省科技厅重点研发计划专项经费资助项目(编号:2020SK2140);湖南省教育厅科学研究重点项目(编号:18A383);邵阳市科技计划重点项目(编号:2018CG18)。

摘　　要：目的:提高浓香型原酒质量。方法:以多粮固态法白酒为研究对象,在酒糟入窖发酵一个周期内的不同时间抽出黄水,研究提前移除黄水对酒质和出酒率的影响。结果:在酒糟入窖发酵第40天时移除黄水,与对照组在发酵结束第60天时移除黄水相比,原酒的出酒率较高(P>0.05),优质酒率、优级酒中己酸乙酯含量和己酸乙酯/乳酸乙酯比值均显著提升(P<0.05),乙醛、高级醇含量显著降低(P<0.05)。结论:获得较优的黄水提前移除时间为酒糟入窖发酵第40天,为提高固态法浓香型原酒品质提供了新的途径。Objective:The aim of this study was to improve the quality of Nongxiang flavor crude Baijiu.Methods:The effect of advancd removing Huangshui fluid in on the quality and yield of crude Baijiu was studied in multi-grain traditional Baijiu at different times during the cellar fermentation cycle.Results:When Huangshui fluid was removed at the 40th day of cellar fermentation of distilled alcoholic fermentative material,compared to the control group at 60th day,the yield of the crude Baijiu was higher(P>0.05),and the high quality ratio of crude Baijiu,ethyl hexanoate content and ethyl hexanoate/ethyl lactate in superior crude Baijiu were significantly increased(P<0.05).However,the content of the acetaldehyde and the higher alcohol of the crude Baijiu were significantly decreased(P<0.05).Conclusion:The optimal time of advanced removing Huangshui fluid was at the 40th day of cellar fermentation of distilled alcoholic fermentative material.This study provides a new approach for improving the quality of Nongxiang flavor crude Baijiu by solid-state fermentation.

关 键 词：浓香型白酒 固态发酵法 黄水 提前移除 酒质 

分 类 号：TS262.31[轻工技术与工程—发酵工程]