酱香型白酒第四轮次入窖酒醅理化性质分析  

Analysis of Physicochemical Properties of Fermented Grains in the Fourth-Round Fermentation of Jiangxiang Baijiu

作　　者：赵贺 张成楠 闵伟红[1] 李秀婷 王昆[4] 王红安 朱华 ZHAO He;ZHANG Chengnan;MIN Weihong;LI Xiuting;WANG Kun;WANG Hongan;ZHU Hua(School of Food Science and Engineering,Jilin Agricultural University,Changchun,Jilin 130118;Key Laboratory of Liquor-making Microbe and Enzyme Molecular Engineering,China General Chamber of Commerce,Beijing 100048;School of Food and Health,Beijing Technology and Business University,Beijing 100048;Beijing Huadu Liquor-making&Food Co.Ltd.,Beijing 102212,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]中国商业联合会酿酒微生物与酶分子工程重点实验室,北京100048 [3]北京工商大学食品与健康学院,北京100048 [4]北京华都酿酒食品有限责任公司,北京102212

出　　处：《酿酒科技》2023年第2期86-89,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金(31830069)。

摘　　要：本研究以酱香型白酒第四轮次南北池入窖发酵的酒醅为研究对象,分析两池中不同发酵时间酒醅的糖化力、液化力、发酵力和酯化力等理化指标的变化规律。结果表明,经过液化和糖化反应的积累,发酵力在发酵中期达到最大,发酵生成乙醇后,酯化力在后期持续增长,进入生香阶段。通过对第四轮次酒醅理化指标的分析,明晰在入窖发酵过程中各种反应的关系,为酱酒生产技术的改进提供一定理论参考。The fermented grains in the fourth-round fermentation of Jiangxiang Baijiu was taken as the research object,and the changes of physicochemical indexes of the fermented grains were analyzed,including saccharification power,liquefaction power,fermentation power and esterification power.The results showed that,after liquefaction and saccharification,the fermentation power reached the maximum in the middle stage of fermentation.After ethanol production,the esterification power increased continuously in the later stage and entered the aroma-producing stage.Through the analysis,the relationship between various reactions in the process of fermentation was clarified,which provided theoretical reference for the improvement of the production technology of Jiangxiang Baijiu.

关 键 词：酱香型白酒 第四轮次发酵 理化性质 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.7[轻工技术与工程—食品科学与工程]