中国白酒典型风格形成的生态学研究  

Ecological Mechanism of Typical Chinese Baijiu Style

作　　者：葛向阳[1,2] 张龙云 杨勇[1] 郭风雪[1] GE Xiangyang;ZHANG Longyun;YANG Yong;GUO Fengxue(Yanghe Distillery Co.,Ltd.,Suqian 223800,Jiangsu,China;Suqian University,Suqian 223800,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800 [2]宿迁学院,江苏宿迁223800

出　　处：《酿酒》2023年第1期8-12,共5页Liquor Making

摘　　要：中国白酒的风格特征和品质内涵与产区的生态特征息息相关,以具有典型特征的宿迁、仁怀、宜宾、霍山、渑池等五大白酒产区生态气候环境为对象,对各区域当年的气候变化和水质进行跟踪分析。结果表明:宿迁产区四季分明;宜宾和仁怀地区的阴雨天气占比最高,分别为67%和63%;渑池产区全年晴天最多,接近30%;在6-8月份,五大产区的最高和最低温度差别不大,而从10月份到第二年3月份,五大产区最低温度差别较大;五大产区中仁怀产区常年空气湿度持续最高,渑池产区常年空气湿度持续最低;五大产区的水体,宿迁产区水质pH和硬度最高,霍山产区水质pH和硬度最低。采用可培养与未培养方法分别对5个白酒产区水体微生物进行分析表明:5个产区微生物群系存在显著差异,5个产区可培养微生物全年保持基本稳定,而未培养微生物随季节有所变化,但各个产区之间的变化幅度存在明显差异。这些差异的自然生态条件为孕育风格独特的白酒产品奠定了基础。Chinese Baijiu’s style and quality are closely related to the ecological characteristics of the producing area. The climate and water quality of five typical producing areas of Chinese Baijiu(Suqian, Renhuai, Yibin, Huoshan, and Mianchi) were investigated. The results showed that Suqian has four distinct seasons.The proportion of cloudy and rainy weather in Yibin and Renhuai areas was the highest, which were 67% and 63% respectively. Mianchi production area had the most sunny days in the whole year, which was nearly 30%. From June to August, there is little difference between the maximum and minimum temperatures in the five production areas, while from October to march of the next year, the minimum temperatures in the five production areas are different. Among the five major production areas, Renhuai production area has the highest annual air humidity and Mianchi production area has the lowest annual air humidity. Among the water bodies of the five production areas, Suqian production area has the highest pH and hardness, and Huoshan production area has the lowest pH and hardness. The microorganism in 5 Baijiu producing areas was analyzed respectively by culturable and uncultured methods. The results showed that there were great differences in the microbial communities in the 5 producing areas, and the culturable microorganisms in the 5producing areas remained stable throughout the year, while the uncultured microorganisms changed with the seasons. The natural ecological conditions of these differences lay the foundation for Baijiu products with unique breeds.

关 键 词：生态 白酒产区 气候 水质 微生物 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]