双轮底移位发酵对基酒产质量的影响  

Effect of Double-Wheel Bottom Shift Fermentation on the Yield and Quality of Base Liquor

作　　者：陈玉红 张无疾 殷泽培 黄彪 梁宏运 CHEN Yuhong;ZHANG Wuji;YIN Zepei;HUANG Biao;LIANG Hongyun(Jiugui Liquor Co.,Ltd.,Jishou 416000,China)

机构地区：[1]酒鬼酒股份有限公司,湖南吉首416000

出　　处：《食品安全导刊》2022年第14期90-94,共5页China Food Safety Magazine

摘　　要：本试验研究了双轮底移位发酵工艺与双轮底不移位发酵工艺对底糟基酒产质量的具体影响。结果表明,双轮底移位发酵工艺的底糟基酒产量为311.11 kg,双轮底不移位发酵工艺的底糟基酒产量为211.16 kg,试验组的产量比对照组低47.33%。双轮底不移位发酵工艺的D1、D2酒样总酸平均含量分别为2.19 g/L、2.48 g/L,总酯平均含量分别为8.15 g/L、6.77 g/L,乙酸平均含量分别为1756 mg/L、1682 mg/L,均显著比对照组高(P<0.05)。双轮底不移位发酵工艺的D1酒中的己酸乙酯、乙酸乙酯和乳酸乙酯分别高出对照组28.4%、14.5%、28.7%,有显著差异(P<0.05)。感官品评上,双轮底不移位发酵工艺的底糟基酒更饱满,但因稍带泥味影响了整体的风格,而双轮底移位发酵工艺的底糟基酒整体更协调。This paper studied the specific influence of the double-wheel base displacement fermentation process and the production quality of the base liquor.The results showed that the production of double-wheel displacement fermentation process was 311.11 kg,and the displacement fermentation process was 211.16 kg,the yield in the test group was 47.33%,lower than that in the control group.The average total acid content of D1 and D2 in the nondisplacement fermentation process was 2.19 g/L and 2.48 g/L,total ester was 8.15 g/L and 6.77 g/L respectively,and acetic acid was 1756 mg/L and 1682 mg/L respectively,which were significantly higher than the control group(P<0.05).The ethyl hexatate,ethyl acetate and ethyl lactate in D1 wine were 28.4%,14.5%and 28.7%.It was higher than the control group,respectively,with significant differences(P<0.05).In the sensory evaluation,the base wine with double-wheel bottom non-displacement fermentation process is fuller,but the slightly muddy taste affects the overall style,while the bottom base wine with double-wheel bottom displacement fermentation process is more coordinated.

关 键 词：双轮底移位发酵 基酒产质量 总酯 总酸 

分 类 号：TS262.3[轻工技术与工程—发酵工程]