三种不同窖底对酱香型基酒的影响研究  

Influence of Different Pit Bottom Materials on the Production of Jiangxiang Baijiu

作　　者：章德丽 杨明 蒋想 张福荣 孙延斌 杨程 ZHANG Deli;YANG Ming;JIANG Xiang;ZHANG Furong;SUN Yanbin;YANG Cheng(Guizhou Jinsha Jiaojiu Distillery Co.Ltd.,Bijie,Guizhou 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：《酿酒科技》2025年第1期72-75,共4页Liquor-Making Science & Technology

摘　　要：传统的酱香型白酒生产使用泥底条石窖作为发酵设备,窖底采用红砂泥铺设,窖壁用取自赤水河畔的红砂石砌筑,其硅元素含量高,耐酸腐蚀性强,不漏水,非常适合用来做窖池。酒醅和窖泥的直接接触,常常使得基酒中泥味较重,己酸乙酯含量较高,从而影响白酒的风味,甚至使得酒体有偏格的现象。本研究在窖底铺设红砂石和干竹片以达到隔绝窖泥,不影响基酒整体风味的目的,为酱香型白酒生产新型发酵设备提供了可能。研究三种不同的窖底对酱香型白酒的影响发现,红砂石窖底条石窖除可以减轻基酒的泥臭味、窖底味等,还可能会提高基酒中总酸、总酯含量,酒体干净度和复合香均得到有效提升。由此可见,红砂石窖底可作为酱香型白酒窖底改进的方式,红砂石窖底条石窖可作为酱香型白酒新型发酵设备。The traditional production process of Jiangxiang Baijiu uses mud-bottom stone pit as the fermentation equipment,in which the pit bottom is laid with red sand mud,and the pit walls are made of red sandstones from the Chishui River,which has high silicon content,strong acid and corrosion resistance,and no water leakage.However,the direct contact between the fermented grains and the pit mud often results in a mud taste of the crude liquor,which is not favorable.In this study,red sandstone and dried bamboo were laid at the bottom of the pits,respectively,and the influence of the three kinds of pit bottom materials on Jiangxiang Baijiu was studied.It was found that the red-sandstone pit bottom could not only reduce the mud taste of the crude liquor,but also increase the contents of total acids and total esters of the crude liquor,and the cleanliness and complex aroma of the liquor body were effectively improved.In conclusion,red sandstones can be used to reform the bottom of traditional Jiangxiang Baijiu fermentation pits.

关 键 词：发酵设备 干竹片窖底 红砂石窖底 泥底条石窖 酱香型白酒 

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