小曲清香型白酒自动化酿造技术的研究与优化  

Research and Optimization of Automatic Brewing Technology of Xiaoqu Qingxiangxing Baijiu

作　　者：童文华 王燕 李依芸 黄志久 杨莹 Tong Wenhua;Wang Yan;Li Yiyun;Huang Zhijiu;Yang Ying(Sichuan University of Science&Engineering,Sichuan,643000;Sichuan Key Laboratory of Brewing Biotechnology and Application,Sichuan,644000;Zuiqingfeng Distillery Co.,Ltd.,Sichuan,646000)

机构地区：[1]四川轻化工大学,四川643000 [2]酿酒生物技术及应用四川省重点实验室,四川644000 [3]醉清风酒业股份有限公司,四川646000

出　　处：《当代化工研究》2025年第1期182-184,共3页Modern Chemical Research

基　　金：2022年四川省科技计划项目“小曲清香白酒自动化酿造降杂提质关键技术的研究”(项目编号:2022YFS0549)。

摘　　要：探索芽孢杆菌、产酯酵母、中高温大曲和传统小曲四种糖化剂用量对自动化酿造小曲清香型白酒中高级醇、总酸、总酯等的影响,利用响应面试验优化后高级醇含量降为1.85 g/L,总酸、总酯等达到优质酒标准。The effects of bacillus,ester-producing yeast,medium-high temperature Daqu and traditional Xiaoqu on higher alcohols,total ac-ids and total esters in Xiaoqu Qingxiangxing Baijiu were explored.The automatic brewing control model was constructed by response surface test.After optimization,the content of higher alcohols was reduced to 1.85 g/L,and the total acids and total esters reached the standard of high-quality Baijiu.

关 键 词：自动化 小曲清香型白酒 高级醇 总酸 总酯 

分 类 号：TQ423.2[化学工程]