不同堆积霉层效果对浓酱复合香酿造的影响研究  

Effect of Different Mold Layer Growth Status on the Production of Compound Aroma Crude Liquor

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8期87-90,96,共5页Liquor-Making Science & Technology

摘　　要：本研究以浓酱复合香堆积过程霉层长势为研究对象,开展了霉层长势过老试验组和霉层长势正常对照组堆积、入窖、产酒的比对分析。分析发现,试验霉层组相较于对照霉层组,酒体产量降低了23.15%,出酒率下降了8%,乙酸乙酯含量提升了164.20%,正丙醇是其18.9倍,乳酸乙酯降低了62.59%。研究结果为浓酱复合香堆积过程霉层长势对酿酒的影响提供了一定的参考。In this study,the mold layer growth status during the stacking fermentation of compound aroma crude liquor was studied,and the liquor yield and quality of the overgrown mold group and the normal mold group were compared.The results showed that compared with the normal mold group,the liquor yield of the overgrown mold group decreased by 23.15%,the liquor yield rate decreased by 8%,the content of ethyl acetate increased by 164.20%,the content of n-propyl alcohol increased by 18.9 times,and the content of ethyl lactate decreased by 62.59%.The results have provided reference for the study on the influence of mold layer growth status on the production of compound aroma crude liquor.

关 键 词：堆积 霉层 复合香 酿造 

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]