流加黄水对浓香型白酒产量和质量的影响  

Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu

作　　者：潘玲玲 班世栋 王媚 邱树毅 冯学愚 罗明有 PAN Lingling;BAN Shidong;WANG Mei;QIU Shuyi;FENG Xueyu;LUO Mingyou(China Institute of Liquor Industry,Luzhou Vocational and Technical College,Luzhou 646000,China;Institute of Agricultural Products Processing Engineering,Planning and Design Institute of the Ministry of Agriculture and Rural Affairs,Beijing 100125,China;Sichuan Province Chuanjiu Group Technology Development Co.,Ltd.,Chengdu 610041,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;College of Chemistry and Life Sciences,Chengdu Normal University,Chengdu 611130,China;Sichuan Province Yibin Xufu Liquor Co.,Ltd.,Yibin 644000,China)

机构地区：[1]泸州职业技术学院中国酒业学院,四川泸州646000 [2]农业农村部规划设计研究院农产品加工工程所,北京100125 [3]四川省川酒集团科技开发有限公司,四川成都610041 [4]贵州大学酿酒与食品工程学院,贵州贵阳550025 [5]成都师范学院化学与生命科学学院,四川成都611130 [6]四川省宜宾市叙府酒业股份有限公司,四川宜宾644000

出　　处：《中国酿造》2024年第2期174-180,共7页China Brewing

基　　金：泸州市科技局项目(2023JYJ065);泸州市重点实验室开放基金课题(NJ202205);泸州职业技术学院校级课题(KB-2201);泸州职业技术学院教改课题(KCSZ-202111)。

摘　　要：为探究流加黄水对浓香型白酒产量和质量的影响,该试验利用顶端可流加黄水的固态发酵罐为发酵容器,对实验罐、对照罐(未流加黄水)与窖池(未流加黄水)发酵过程中糟醅理化指标和主要风味物质含量进行对比分析,并比较发酵结束后基酒的产量和质量。结果表明,发酵过程中实验罐、对照罐与窖池糟醅的水分、淀粉、还原糖、酸度、酒精度、主要风味物质变化趋势基本相同。14~50 d是风味物质高产期,35~50 d则是重要酯类物质的合成期。发酵结束后,实验罐的出酒率比对照罐和窖池分别提升1.4%和6.5%。实验罐二段基酒感官评价优于对照罐和窖池,其主要风味成分含量优于对照罐,与窖池差异不大,其中二段基酒中己酸乙酯、乙酸乙酯、乳酸乙酯、丁酸乙酯、乙酸、丁酸比对照罐分别高9.3%、7.8%、47.2%、2.7%、7.7%、10.6%。可见,窖外发酵流加黄水能提高浓香型白酒的产量和质量。In order to explore the effect of adding Huangshui on the yield and quality of strong-flavor(Nongxiangxing)Baijiu,using a solid-state fermentation tank with a top that can add Huangshui as the fermentation vessel,the physical and chemical indicators of the fermented grains and the content of main flavor substances were compared and analyzed during the fermentation process in the experiment tank,the control tank(without Huangshui)and the pits(without Huangshui).After fermentation,the yield and quality of the base liquor were compared.The results showed that during the fermentation process,the change trends of moisture,starch,reducing sugar,acidity,alcohol content,main flavor substances in the experimental tank,control tank and pit fermented grains were basically the same.14-50 d was the high production period of flavor substances,and 35-50 d was the synthesis period of important ester substances.After fermentation,the liquor yield of the experimental tank was increased by 1.4%and 6.5%compared with the control tank and pit tank,respectively.The sensory evaluation of the second-stage base wine in the experimental tank was better than that in the control tank and pit tank.The sensory evaluation of the second-stage base liquor in the experimental tank was better than that in the control tank and pit tank.Its content of main flavor components was better than that in the control tank and had little difference from the pit.Among them,the second-stage base liquor contains ethyl hexanoate,ethyl acetate,ethyl lactate,ethyl butyrate,acetic acid and butyric acid was 9.3%,7.8%,47.2%,2.7%,7.7%,10.6%higher than the control tank,respectively.It could be seen that adding Huangshui to fermentation outside the pit could improve the yield and quality of strong-flavor Baijiu.

关 键 词：流加黄水 窖外发酵 浓香型白酒 产量 质量 

分 类 号：TS262.3[轻工技术与工程—发酵工程]