四川浓香型白酒糟醅理化因子的产区特征解析  

Characteristics on Physicochemical Factors in Fermented Grains of Luzhou Flavor Baijiu From Sichuan Different Production Areas

作　　者：杨娜 周文[1] 舒学香[1] 艾丽 张崇军[1] 唐贤华[1] 胡媛媛 YANG Na;ZHOU Wen;SHU Xuexiang;AI Li;ZHANG Chongjun;TANG Xianhua;HU Yuanyuan

机构地区：[1]四川工商职业技术学院轻工工程学院,四川都江堰611830

出　　处：《酿酒》2023年第6期62-66,共5页Liquor Making

基　　金：四川省科技厅资助项目(2021YJ0276)。

摘　　要：四川作为浓香型白酒的主要产地,在全国白酒产业中一直占据着重要地位。为解析四川浓香型白酒糟醅发酵过程中理化指标的产区特征,对比分析了泸州、宜宾和德阳三个代表性地区中浓香型白酒发酵过程糟醅的水分、酸度、淀粉、还原糖和酒精含量的变化。研究结果表明,相比较泸州和德阳地区,宜宾地区的糟醅在发酵过程中水分、酒精度、淀粉和还原糖的利用率都最高,而酸度较低。泸州地区发酵糟醅中整体水分和酒精度含量、淀粉和还原糖的消耗量都较低,仅酸度相对较高。德阳地区发酵糟醅的各项理化指标则介于宜宾和泸州地区之间。主成分分析也表明三个地区在浓香型白酒发酵过程中存在显著差异。本研究揭示了四川各产区浓香型白酒糟醅发酵过程中各理化因子的变化规律,为今后在实际生产中实现发酵过程的科学精准调控提供理论依据。As the main production area of strong-aroma liquor,Sichuan always occupied an important position in the industry of Chinese liquor.In order to analyze the characteristics of physicochemical indexes during the fermentation of Luzhou flavor Baijiu in different production areas of Sichuan,the changes of moisture,acidity,starch,reducing sugar and alcohol content in the fermented grains during the fermentation of Luzhou flavor Baijiu in Luzhou,Yibin and Deyang were analyzed.The results showed that compared with Luzhou and Deyang regions,the fermented grains from Yibin had the highest content of water and alcohol and the highest utilization rate of starch and reducing sugar,while the acidity was the lowest.The content of water and alcohol,and the utilization rate of starch and reducing sugar in fermented grains from Luzhou were lowest,but the content of acidity was relatively high.The physicochemical indexes of fermented grains from Deyang were between those from Yibin and Luzhou.Principal component analysis also showed that there were significant differences among the three regions in the fermentation process of Luzhou flavor Baijiu.This study revealed the dynamic changes of physicochemical factors during the fermentation of Luzhou flavor Baijiu in different production areas of Sichuan,providing a theoretical basis for scientific and accurate regulation in the future production.

关 键 词：四川 浓香型白酒 产区特征 理化指标 变化规律 

分 类 号：TS262.31[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]