不同单宁含量在浓香白酒生产中的应用研究  

Application of Tannin of Different Content in the Production of Nongxiang Baijiu

作　　者：常强 吴再节 孙伟[1] 崔磊[1] 韩兴林 胡景辉 蒋超 董思文 CHANG Qiang;WU Zaijie;SUN Wei;CUI Lei;HAN Xinglin;HU Jinghui;JIANG Chao;DONG Siwen(Anhui Wenwang Distillery Co.Ltd.,Linquan,Anhui 236400;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100027,China)

机构地区：[1]安徽文王酿酒股份有限公司,安徽临泉236400 [2]中国食品发酵工业研究院有限公司,北京100027

出　　处：《酿酒科技》2022年第5期47-51,55,共6页Liquor-Making Science & Technology

摘　　要：本研究通过外加食用单宁改变入窖原料中单宁含量,展开了在浓香度夏酿酒应用中的研究。通过对添加1%单宁组、2%单宁组和五粮对照组三组窖池酒体产量、理化和感官比对分析发现,相比于五粮对照组,添加1%单宁组和2%单宁组产量分别降低了6.7%和11.3%,池总己酸乙酯分别降低了3.57%和22.7%,池总乙酸乙酯分别降低了8.48%和6.42%,池总乳酸乙酯分别降低了17.25%和12.64%,池总醛分别降低了15.24%和17.24%,池总醇分别降低了4.09%和20.4%;相比于五粮对照组,添加1%单宁组池总乙己比和总乳己比分别降低了5.49%和13.63%,添加2%单宁组池总乙己比和总乳己比分别增加了20.88%和13.64%。感官品评发现添加1%单宁组酒体更加干净、协调。该研究结果为浓香型白酒高粱品种选择和原料搭配提供了一定的理论依据和参考。In this study,we changed the tannin content of the liquor-making raw materials by adding edible tannin,and studied the in-fluence of different content of tannin on the production of Nongxiang Baijiu.The liquor yield,physicochemical indexes and sensory scores of the 1%tannin group,the 2%tannin group and the control group were compared.The results showed that compared with the control group,the output of the 1%tannin group and the 2%tannin group decreased by 6.7%and 11.3%,the ethyl caproate content decreased by 3.57%and 22.7%,the ethyl acetate content decreased by 8.48%and 6.42%,the ethyl lactate content de-creased by 17.25%and 12.64%,the total aldehydes decreased by 15.24%and 17.24%,and the total alcohols decreased by 4.09%and 20.4%,respectively.Compared with the control group,the ethyl acetate-ethyl caproate ratio and the ethyl lactate-ethyl caproate ratio of the 1%tannin group decreased by 5.49%and 13.63%,respectively;the ethyl acetate-ethyl caproate ratio and the ethyl lac-tateethyl caproate ratio of the 2%tannin group increased by 20.88%and 13.64%,respectively.The sensory evaluation found that the liquor body of the 1%tannin group was cleaner and more harmonious.The research results have provided a theoretical basis for the selection of sorghum varieties and the blending of raw materials for the production of Nongxiang Baijiu.

关 键 词：单宁 浓香型白酒 质量 产量 比对研究 

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]