一种清浓兼香型白酒的研发  

Research and development of a light-strong flavor Baijiu

作　　者：韩睿 党高平 程天博 王千存 路宏科 张辉 彭涛 HAN Rui;DANG Gaoping;CHENG Tianbo;WANG Qiancun;LU Hongke;ZHANG Hui;PENG Tao(Gansu Xiongguan Wine Industry Co.,Ltd.,Jiayuguan 735100,China;Gansu Light Industry Research Institute Co.,Ltd.,Lanzhou 730000,China)

机构地区：[1]甘肃雄关酒业有限责任公司,甘肃嘉峪关735100 [2]甘肃轻工研究院有限责任公司,甘肃兰州730000

出　　处：《中国酿造》2024年第11期211-215,共5页China Brewing

摘　　要：该研究通过设计一种发酵窖池--窖墙约2/3以上使用蚂蚁石衬砌,约1/3以下及窖底采用人工老窖技术培养的窖泥衬砌,形成黄金分割结构,利用“一次投料、三次发酵、二次摘酒、二次壶式精馏”的“1322”酿造技术,成功研发出一种清浓兼香型白酒,证实了“清浓共酵”的可行性,并制定出清浓兼香型白酒生产的良好作业规范及标准。结果表明,利用黄金分割窖池及“1322”酿造技术所得的清浓兼香型白酒,具备清香为主、窖香为辅的特征,其主要呈香物质为乙酸乙酯和己酸乙酯,且二者比例恰为3∶1。此外,蒸馏使用的蒸馏釜,对酒体中丁酸、己酸等酸类物质造成的不良气味去除作用明显,使酒体更加干净、绵爽。A fermentation pit with golden division structure was designed,more than 2/3 of the pit wall was lined with ant stone,and less than 1/3 of the pit wall and bottom were lined with pit mud cultured by artificial aged pit technology.Based on this,the light-strong flavor Baijiu was successfully developed using the"1322"brewing technology of"once feeding,thrice fermentation,twice liquor collection,and twice pot distillation",which confirmed the feasibility of"the co-fermentation of light and strong",and the good operating practices and standards for the production of light-strong flavor Baijiu were formulated.The results showed that the light-strong flavor Baijiu obtained by using pit with golden division structure and"1322"brewing technology had the characteristics of fragrance and auxiliary pit fragrance,the main flavor substances were ethyl acetate and ethyl hexanoate,and the ratio of the two was just 3∶1.Otherwise,the still used in distillation had an obvious removal effect on the objectionable odor caused by butyric acid,caproic acid and other acid substances in Baijiu,making the Baijiu more clean and smooth.

关 键 词：白酒 清浓兼香型 黄金分割窖池 “1322”酿造技术 

分 类 号：TS262.1[轻工技术与工程—发酵工程]