清香型白酒智能化酿酒发酵温度与原酒质量等级的相关性研究  

Study on the Correlation Between Fermentation Temperature and Quality Grade of Original Liquor in Intelligent Brewing of Fen-flavor Liquor

作　　者：李海斌 李程武 王坚 王斌 李易桓 尹政 LI Haibin;LI Chengwu;WANG Jian;WANG Bin;LI Yihuan;YIN Zheng(China Fenjiu City Management Center,Shanxi Xinghuacun Fen Distillery Co.,Ltd.,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司中国汾酒城管理中心,山西汾阳032205

出　　处：《酿酒》2023年第4期50-52,共3页Liquor Making

摘　　要：随着自动化、智能化酿酒设备纷纷进入酿酒企业,智能化酿酒已经成为酿酒业的发展新方向。与此同时,如何利用智能化设备酿造优质原酒也成为了行业关注的焦点。实验通过跟踪、收集酒醅发酵过程中的入温、升温幅度、落温幅度、水分和顶火时间数据,并由中国汾酒城质量检测部进行检测品评获得优级酒样本数据。发现清香型优级白酒智能化酿酒过程中,入温在18.5℃~20.5℃,水分在59%~60%,落温幅度在0.65℃~0.7℃,升温幅度在2.8~3.2℃顶火时间为6、7时优级酒散点分布较为密集。利用spss进行相关性分析,入温和落温幅度对总酸、总酯含量的影响大于其他因素。With the automatic and intelligent brewing equipment entering brewing enterprises one after another,intelligent brewing has become a new development direction of brewing industry.At the same time,how to use intelligent equipment to brew high-quality raw wine has become the focus of the industry.In this experiment,the data of entering temperature,rising range,falling range,moisture content and top fire time in fermented grains were collected by tracking,and the quality inspection department of China Fenjiu City tested and evaluated to obtain the sample data of excellent wine.It was found that in the intelligent brewing process of Fen-flavor superior liquor,the scattered points of superior liquor were densely distributed when the inlet temperature was 18.5℃~20.5℃,the moisture content was 59%~60%,the temperature drop range was 0.65℃~0.7℃,the temperature rise range was 2.8~3.2℃,and the top fire time was 6 or 7.Correlation analysis with spss showed that the effect of temperature drop on the content of total acid and total ester was greater than that of other factors.

关 键 词：智能化 酿酒 发酵温度 优质原酒 相关性分析 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程] TS201.2