糟醅分区在浓香白酒正常排次中的应用研究  

Application of Partitioning of Fermented Grains in Normal Production Rounds of Nongxiang Baijiu

作　　者：常强 吴再节 王越 孙伟[1] 崔磊[1] 蒋超 李春军 董思文 CHANG Qiang;WU Zaijie;WANG Yue;SUN Wei;CUI Lei;JIANG Chao;LI Chunjun;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》2024年第1期78-83,共6页Liquor-Making Science & Technology

摘　　要：以糟醅分区为研究对象,展开了正常排次糟醅分区试验组和常规茬醅对比组对本排次以及三区和大茬作为池底对下排池底产酒的分析研究。通过糟醅分区试验组和茬醅对比组对本排次窖池产酒的产量、理化和感官比对分析发现,一区试验相比于小茬对比组酒体产量提升了7.4%,乙酸乙酯和己酸乙酯分别降低了3.8%和6.6%,乳酸乙酯提升了24.2%;二区试验组相比于二茬对比组酒体产量提升了5.3%,乙酸乙酯提升了13.6%,乳酸乙酯和己酸乙酯分别降低了13.5%和6.9%;三区试验组相比于大茬对比组酒体产量降低了11.8%,乙酸乙酯和乳酸乙酯分别降低了26.4%和32.6%,己酸乙酯提升了89.1%;感官上,三区酒的窖香明显,口感更加醇甜协调,一区、二区及三甑茬醅酒体更偏清香风格。通过三区和大茬作为池底对下排次窖池产酒的产量和质量进行比对分析发现,较之大茬-池底对比组,三区-池底试验组酒体产量略有提升,乙酸乙酯、乳酸乙酯和己酸乙酯均有所提升,分别提升了10.4%、15.1%和19.3%,且乙己比和乳己比均有所降低。研究结果为浓香型白酒正常排次优级酒得率提升提供了理论依据,为下排次池底糟醅质量提升提供了一定的技术参考。In this study,the fermented grains in the pits were partitioned,and by comparing with the normal fermented grains,the ef-fect of partitioning on the production of the experimental round and the next round was studied.By comparing the yield,physico-chemical indexes and sensory quality of the produced liquor,it was found that the liquor yield of zone 1 increased by 7.4%,the con-tents of ethyl acetate and ethyl caproate decreased by 3.8%and 6.6%respectively,and the content of ethyl lactate increased by 24.2%;the liquor yield of zone 2 increased by 5.3%,the content of ethyl acetate increased by 13.6%,and the contents of ethyl lac-tate and ethyl caproate decreased by 13.5%and 6.9%respectively;the liquor yield of zone 3 decreased by 11.8%,the contents of ethyl acetate and ethyl lactate decreased by 26.4%and 32.6%respectively,and the content of ethyl caproate increased by 89.1%.Sensory evaluation results showed that the liquor from zone 3 had obvious pit aroma,and its taste was more mellow and coordinated;the liquor from zone 1,zone 2 and the normal fermented grains had a style more close to Qingxiang Baijiu.By comparing the liquor yield and quality of the next production round,it was found that compared with the normal fermented grains,the liquor yield of the fermented grains from zone 3 was slightly increased,the contents of ethyl acetate,ethyl lactate and ethyl caproate increased by 10.4%,15.1%and 19.3%respectively,and the ethyl acetate-ethyl caproate ratio and the ethyl lactate-ethyl caproate ratio decreased.This study has provided a theoretical basis for improving the yield of high-quality Nongxiang Baijiu,as well as technical reference for improving the quality of fermented grains at the bottom of the pit.

关 键 词：糟醅分区 常规茬醅 酒体 比对研究 

分 类 号：TS262.3[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]