不同梯度丢糟制曲在浓香白酒酿造中的应用  

Application of Daqu Made with Different Proportions of Spent Grains in the Production of Nongxiang Baijiu

作　　者：常强 吴再节 王越 孙伟[1] 崔磊[1] 蒋超 董思文 CHANG Qiang;WU Zaijie;WANG Yue;SUN Wei;CUI Lei;JIANG Chao;DONG Siwen(Anhui Wenwang Distillery Co.Ltd.,Linquan,Anhui 236400,China)

机构地区：[1]安徽文王酿酒股份有限公司,安徽临泉236400

出　　处：《酿酒科技》2023年第2期23-28,共6页Liquor-Making Science & Technology

摘　　要：以不同梯度丢糟、小麦及豌豆为原料制作丢糟曲,跟进10%丢糟曲、15%丢糟曲、20%丢糟曲和常规曲发酵过程中糟醅水分、酒精度、酸度和淀粉的变化,并对其酒体产量、理化和感官进行比对分析。研究结果表明,15%丢糟曲应用效果较佳,相比于常规曲,其发酵酒醅顶温、水分、酒精度和淀粉消耗提高了2.9℃、1.7%、0.6%vol和1.36%,酒体产量和己酸乙酯分别提升了2.9%和1.34倍,乳己比降低了0.16,其酒体感官得分最高,窖香更好。该研究为浓香型大曲使用原料的革新提供了理论依据和参考。In this study,different proportions of spent grains,wheat and peas were used as the raw materials to make Daqu.The changes of moisture,alcohol content,acidity and starch content of the fermented grains during the fermentation process were tracked,and the yield,physicochemical indexes and sensory quality of the produced liquor were compared.The results showed that the application effect of 15%-spent-grains Daqu was the best.Compared with normal Daqu,its fermented grains top temperature,moisture,alcohol content and starch consumption increased by 2.9℃,1.7%,0.6% vol and 1.36%,respectively;its liquor yield and ethyl hexanoate content increased by 2.9% and 1.34 times,respectively,and the ethyl lactate-ethyl hexanoate ratio decreased by 0.16;its liquor body sensory score was the highest.The research results has provided a theoretical basis for the innovation of raw materials of Nongxiang Daqu.

关 键 词：丢糟制曲 酒醅 酒体 比对分析 

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]