糟醅分区在浓香度夏酒摘取中的应用研究  

Application of Partitioning of Fermented Grains in Liquor-Gathering of Nongxiang Baijiu

作　　者：常强 吴再节 王越 崔磊[1] 李春军 崔战友 于梦真 CHANG Qiang;WU Zaijie;WANG Yue;CUI Lei;LI Chunjun;CUI Zhanyou;YU Mengzhen(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5期81-85,共5页Liquor-Making Science & Technology

摘　　要：以浓香度夏糟醅分区为研究对象,展开了度夏糟醅分区试验组和常规茬醅对比组分段摘酒的比对分析。通过对糟醅分区试验组和茬醅对比组在度夏酒蒸馏不同馏酒段的理化分析和感官品评发现,三区试验组和大茬对比组差异显著,其中理化上三区试验组不同馏酒段乙酸乙酯较大茬对比组均较低,在第0 min、5 min、10 min、15 min和20 min分别降低了18.40%、49.51%、82.12%、83.77%和71.95%,己酸乙酯均提升,在第0 min、5 min、10 min、15 min和20 min分别提升了134.02%、94.97%、64.31%、25.44%和36.32%,且能接出己酸乙酯500 mg/100 mL以上调味酒约7 kg,能接出己酸乙酯300 mg/100 mL以上特级酒约22 kg;感官上,三区试验组酒体窖香更加浓郁、味更长,口感更加醇甜协调,大茬对比组更多呈现以乙酸乙酯为主体的香气。研究结果为浓香型度夏高己酸乙酯酒体高效摘取提升提供了一定的理论参考。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 liquor-gathering process was studied.By comparing the physicochemical indexes and sensory quality of dif-ferent distillate sections of the experimental group and the comparison group,it was found that the differences between zone 3 of the experimental group and the comparison group were significant.The ethyl acetate content of zone 3 of the experimental group was lower than that of the comparison group;at 0 min,5 min,10 min,15 min and 20 min,it decreased by 18.40%,49.51%,82.12%,83.77%and 71.95%,respectively.The ethyl caproate content of zone 3 of the experimental group was higher than that of the com-parison group;at 0 min,5 min,10 min,15 min and 20 min,the increase was 134.02%,94.97%,64.31%,25.44%and 36.32%,re-spectively.For zone 3 of the experimental group,about 7 kg of flavoring liquor with ethyl caproate content over 500 mg/100 mL could be obtained,and about 22 kg of special-grade liquor with ethyl caproate content over 300 mg/100 mL could be obtained.Senso-ry evaluation showed that the pit aroma of the liquor of zone 3 of the experimental group was stronger and longer,and the taste was mellow,sweet and harmonious.The research results have provided theoretical reference for the efficient gathering of liquor body with high content of ethyl caproate.

关 键 词：糟醅分区 度夏 分段摘酒 比对研究 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]