酒醅水分及酸度对酱香型白酒酿造生产的影响研究  

Study on the Influence of Moisture and Acidity of Fermented Grains on the Production of Jiangxiang Baijiu

作　　者：潘启福 周迎迎 吴米汀 胡涛 刘品祯 PAN Qifu;ZHOU Yingying;WU Miting;HU Tao;LIU Pinzhen(Guizhou Duyun Yun Co.,Ltd,Duyun 558000,China;College of Chemistry and Chemical Engineering,Qiannan Normal University for Nationalities,Duyun 558000,China)

机构地区：[1]贵州都匀市酒厂有限责任公司,贵州都匀558000 [2]黔南民族师范学院化学化工学院,贵州都匀558000

出　　处：《云南化工》2025年第2期37-41,共5页Yunnan Chemical Technology

基　　金：贵州省高等学校工程研究中心(黔教技[2023]046)。

摘　　要：为控制酱香型白酒酿造轮次中酒醅质量、出酒率,以不同轮次酒醅和基酒为研究对象,对水分、酸度、糖分和淀粉含量进行分析,并通过数据分析找到工艺参数与发酵的关系。结果发现,随着酿造轮次的进行,酒醅的水分、酸度均先上升再缓慢下降,淀粉含量不断下降,糖分先增加后降低。水分与酸度、淀粉消耗量与水分均呈正相关线性关系,糖类消耗量与水分呈负相关线性关系。出酒率先升高后降低,且1~4轮次和5~7轮次随酸度增加而增加,均呈正相关线性关系。水分和酸度是酒醅重要理化指标,与微生物代谢解糖息息相关,可用于指导过程生产。In order to improve the quality of fermented grains in the brewing rounds of Jiangxiang Baijiu and the yield of liquor,the fermented grains and base liquor in different rounds were taken as research object.The content of water,acidity,sugar and starch were analyzed,and found he rela-tionship between technological parameters and fermentation were explored afterwards.Results show that,in the progress of brewing cycles,the mois-ture and acidity of the mash first increased and then slowly decreased,the starch content continued to decrease,and the sugar content first increased and then decreased.Water content is positively correlated with acidity,starch consumption is positively correlated with water content,while sugar consumption is negatively correlated with water content.The alcohol output first increases and then decreases,and the 1-4 rounds and 5-7 in-creased with increasing acidity,showing positive linear correlations.Water content and acidity are important physical and chemical preparations of wine mash,and are closely related to microbial metabolism and sugar hydrolysis,which could be used to guide the production process.

关 键 词：酱香型白酒 酒醅 水分 酸度 糖分 

分 类 号：TS262[轻工技术与工程—发酵工程]