不同生产工艺对酱香型白酒酸酯变化的影响研究  

Effect of different production techniques on the changes in acid and ester in sauce-flavor Baijiu

作　　者：杨明 朱维民 陈香梅 甘霖耀 韦贺丽 杨程 杨芸 张洁 YANG Ming;ZHU Weimin;CHEN Xiangmei;GAN Linyao;WEI Heli;YANG Cheng;YANG Yun;ZHANG Jie(Guizhou Jinsha Jiaojiu Winery Co.,Ltd.,Bijie 551800,China)

机构地区：[1]贵州金沙窖酒酒业有限公司,贵州毕节551800

出　　处：《中国酿造》2024年第12期149-154,共6页China Brewing

基　　金：贵州金沙窖酒酒业有限公司科技项目(JSZX-KY-2022-014)。

摘　　要：该研究探究不同堆积方式(传统堆积、覆式堆积)及发酵时间(30 d、35 d、40 d)对酱香型白酒酒醅理化指标和基酒酸酯含量变化的影响,为优化酱香型白酒的生产工艺提供参考。结果表明,与传统堆积方式相比,覆式堆积方式在堆积过程中酒醅水分、酸度变化更加稳定,能促进淀粉消耗,从而提升还原糖含量。二轮次基酒的总酸(5.84 g/L)、总酯(11.4 g/L)、乙酸乙酯(9.64 g/L)、丁酸乙酯(2.39 g/L)、乙酸(5.5 g/L)、丙酸(0.4 g/L)含量均高于正常堆积。与发酵35 d、40 d相比,发酵30 d酒醅的水分、酸度、还原糖变化更为平稳,淀粉变化相似,基酒总酸(45%)和总酯(56%)含量下降幅度最小,酸酯含量一直维持在较高水平,保证了酒体的品质和稳定性。综上所述,覆式堆积和发酵30 d能够显著提升酱香型白酒的风味和品质稳定性,为酱香型白酒的工艺改进提供了重要参考依据。In this study,the effects of different stacking methods(traditional stacking,covered stacking)and fermentation time(30 d,35 d,40 d)on the physicochemical indexes of fermented grains and the acid and ester content in base liquor of sauce-flavor(Jiangxiangxing)Baijiu were investigated to provide a reference for optimizing the production process of sauce-flavor Baijiu.The results showed that compared with the traditional stacking,the changes of moisture and acidity in the covered stacking fermented grains were more stable,which could promote the starch consumption and increase the reducing sugar content.The contents of total acid(5.84 g/L),total ester(11.4 g/L),ethyl acetate(9.64 g/L),ethyl butyrate(2.39 g/L),acetic acid(5.5 g/L)and propionic acid(0.4 g/L)in the second round base liquor were higher than those in normal stacking fermented grains.Compared with 35 d and 40 d fermentation,the changes of moisture,acidity and reducing sugar in fermented grains at 30 d were more stable,and the reduction in total acid and total ester content of the base liquor was minimal(45%,56%),the content of acids and esters remained at a relatively high level,which ensured the quality and stability of the liquor body.In conclusion,the covered stacking combined with fermentation 30 d significantly improved the flavor and quality stability of sauce-flavor Baijiu,providing an important reference for the improvement of its production process.

关 键 词：酱香型白酒 堆积方式 发酵周期 总酸 总酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程]