延长浓香型白酒发酵周期对白酒产香的影响  

Effects of Prolonged Fermentation Period of Luzhou-flavored Liquor on Liquor Aroma Production

作　　者：彭奎 张磊 杜鹏程 刘新宇 刘念 王超凯 常少健 李觅 杨亚娇 杨天涯 倪海斌 PENG Kui;ZHANG Lei;DU Peng-cheng;LIU Xin-yu;LIU Nian;WANG Chao-kai;CHANG Shao-jian;LI Mi;YANG Ya-jiao;YANG Tian-ya;NI Hai-bin(Sichuan Food Fermentation Industry Research&Design Institute Co.,Ltd.,Chengdu 611130,Sichuan,China;Key Laboratory of Brewing Engineering and Application of China National Light Industry Council,Chengdu 611130,Sichuan,China;Liu Nian's Master Studio of Oenological Skills,Chengdu 611130,Sichuan,China;Sichuan High-skilled Personnel Training Base,Chengdu 611130,Sichuan,China;Sichuan Yourhome Xiaojiaolou Liquor Co.,Ltd.,Bazhong 636400,Sichuan,China;Xinjiang Yilite Industrial Co.,Ltd.,Yili 835800,Xinjiang,China;Sichuan Wine Research Institute,Sichuan Liquor Industry Group Co.,Ltd.,Chengdu 610000,Sichuan,China;Tiangong Distillery,Chongzhou 611230,Sichuan,China;Sichuan Mianzhu Jiannanchun Distillery Co.,Ltd.,Deyang 618000,Sichuan,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,四川成都611130 [2]中国轻工业酿酒工程及应用重点实验室,四川成都611130 [3]刘念酿酒师技能大师工作室,四川成都611130 [4]四川省高技能人才培训基地,四川成都611130 [5]四川远鸿小角楼酒业有限公司,四川巴中636400 [6]新疆伊力特实业股份有限公司,新疆伊犁835800 [7]四川省酒业集团有限责任公司川酒研究院,四川成都610000 [8]崇州市天宫酒厂,四川崇州611230 [9]四川绵竹剑南春酒厂有限公司,四川德阳618000

出　　处：《食品研究与开发》2023年第6期134-139,共6页Food Research and Development

基　　金：四川省科技厅重点研发项目(2019YFS0519、2019YFS0521);四川省科技厅成果转移转化示范项目(2021ZHCG0080);兵团财政科技计划项目(2021AB005)。

摘　　要：以出窖酒醅为研究对象,在密闭容器内,模拟延长窖内发酵周期,探究延长发酵周期对酒醅的水分含量、酒精度、酸度和总酯含量的影响。结果表明:下层水分含量由68.68%上升到70.47%,上层水分含量由64.82%下降到62.13%;下层酸度由3.61 mmol/10 g上升到3.83 mmol/10 g,上层酸度由3.82 mmol/10 g下降到3.31 mmol/10 g;下层酒精度由4.55 mL/100 g下降到4.46 mL/100 g,上层酒精度由4.80 mL/100 g下降到3.97 mL/100 g;上、下层总酯含量分别由1.58 g/kg和1.45 g/kg上升到1.71 g/kg和2.22 g/kg,提高了8.2%和53.0%;对酒样进行分析,其中己酸乙酯含量高达1 669.62 mg/L,相对对照组提高了12%。该试验提高了白酒中风味物质的含量,对促进白酒品质提升具有一定的参考价值。The fermented grains were taken out of the cellar in an airtight container to serve as the research object.The cellar was used to simulate a prolonged fermentation period,and the effects of this simulation on the acidity,total esters,moisture,and alcohol content of the fermented grains were explored.The results showed that the moisture in the lower layer increased from 68.68% to 70.47% and that in the upper layer decreased from 64.82% to 62.13%;the acidity in the lower layer increased from 3.61 mmol/10 g to 3.83 mmol/10 g,and that in the upper layer decreased from 3.82 mmol/10 g to 3.31 mmol/10 g;the alcohol content in the lower layer decreased from 4.55 mL/100 g to 4.46 mL/100 g,and that in the upper layer decreased from 4.80 mL/100 g to 3.97 mL/100 g;the total esters in the upper and lower layers increased from 1.58 g/kg and 1.45 g/kg to 1.71 g/kg and 2.22 g/kg,an increase of 8.2% and 53.0%,respectively.In the analyzed wine samples,the content of ethyl caproate was as high as 1 669.62 mg/L,an increase of 12% compared to the control group.This experiment increased the content of flavor substances in Baijiu,which can be considered a basis for promoting the quality of Baijiu.

关 键 词：浓香型白酒 延长发酵 理化性质 风味物质 总酯 

分 类 号：TS262.31[轻工技术与工程—发酵工程]