不同丢堆时间对酱香型白酒堆积发酵的影响研究  

Effect of different stacking time on stacking fermentation of sauce-flavor Baijiu

作　　者：李清亮 王国江 尹学忠 李建勋 于子涵 侯玉祥 蒋深丽 孙梅 何贤静 胡富虹 卢君 李国辉 LI Qingliang;WANG Guojiang;YIN Xuezhong;LI Jianxun;YU Zihan;HOU Yuxiang;JIANG Shenli;SUN Mei;HE Xianjing;HU Fuhong;LU Jun;LI Guohui(Guizhou Guotai Liquor Group Co.,Ltd.,Zunyi 564501,China)

机构地区：[1]贵州国台酒业集团股份有限公司,贵州遵义564501

出　　处：《中国酿造》2024年第10期156-160,共5页China Brewing

基　　金：贵州省工信厅发展专项资金科技创新项目[项目编号:202209];贵州省科技计划项目(黔科合成果[2023]一般149,黔科合成果[2023]一般150);贵州省仁怀市科技计划项目(仁科支撑[2020]04号);遵义市科技计划项目(遵市科合R&D[2020]31号,遵市科合支撑GY(2021)40号)。

摘　　要：该研究以酱香型白酒二轮次堆积发酵为研究对象,通过对比不同丢堆时间下酒醅温度、基本理化指标、微生物以及基酒风味物质的差异,探究不同丢堆时间对酱香型白酒堆积发酵的影响。结果表明,延长丢堆时间使外层酒醅的快速升温阶段开始时间延后1 d,堆积顶温由44.2℃提升至47.9℃;水分含量与酸度(41.87%、1.04%)略提高,还原糖与淀粉含量(1.75%、35.08%)略降低,差异均不显著(P>0.05);总细菌、总真菌数及酵母活菌率(1.62×10^(7) CFU/g、1.32×10^(7) CFU/g、77.05%)显著增加(P<0.05)。延长丢堆时间可以提高基酒的总酸、总酯含量至2.89 g/L、6.60 g/L,有利于提升二轮次基酒质量。不同丢堆时间所生产基酒在9种关键风味物质含量方面存在差异,其中乙醛、乙缩醛含量降低,戊酸乙酯、正丙醇、乙酸异戊酯、仲丁醇、糠醛、甲醇和丙酸含量升高。因此按照实际生产要求,合理调控丢堆时间,有利于堆积发酵的质量控制,为提升酱香型白酒酿造生产技术提供了新手段。Taking the second-round stacking fermentation of sauce-flavor(Jiangxiangxing)Baijiu as the research object,and the effect of different stacking time on the stacking fermentation of sauce-flavor Baijiu was explored by comparing the differences in the temperature of fermented grains,basic physicochemical indexes,microorganisms and flavor substances of base liquor at different stacking time.The results showed that the start time of the rapid warming phase of the outer Jiupei was delayed by 1d by extending the stacking time,and the top temperature of Jiupei increased from 44.2℃to 47.9℃.Water content and acidity(41.87%and 1.04%)were slightly increased,while reducing sugar and starch contents(1.75%and 35.08%)were slightly decreased,with no significant differences(P>0.05).The number of total bacteria and total fungi and the viable rate of yeast(1.62×10^(7) CFU/g,1.32×10^(7) CFU/g,77.05%)increased significantly(P<0.05).Prolonging the stacking time could increase the total acid and total ester content of the base liquor to 2.89 g/L and 6.60 g/L,which was conducive to improving the quality of the second round base liquor.There were differences in the contents of 9 key flavor substances in the base liquor produced by different stacking time,among which the contents of acetaldehyde and acetal decreased,and the contents of ethyl valerate,n-propanol,isoamyl acetate,secondary butanol,furfural,methanol and propionic acid increased.Therefore,according to the actual production requirements,the reasonable control of stacking time was conducive to the quality control of stacking fermentation,and provided a new means for improving the production technology of sauce-flavor Baijiu.

关 键 词：酱香型白酒 丢堆时间 堆积发酵 

分 类 号：TS262.3[轻工技术与工程—发酵工程]