清香型白酒控温生产发酵过程中酒醅化学成分变化规律  

Changes of Chemical Components in Fermented Grains During Temperature-Controlled Fermentation of Fragrant Liquor

作　　者：耿添霈 史斌斌 王军燕 尹政 GENG Tianpei;SHI Binbin;WANG Junyan;YIN Zheng(Shangxi Xinghuacun Fenjiu Distillery Co.,Ltd.,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205

出　　处：《酿酒》2025年第2期77-80,共4页Liquor Making

摘　　要：采用液相色谱法,分析了清香型白酒智控温生产发酵过程中大、二米查入槽车酒醅、4对时酒醅、7对时酒醅、10对时酒醅、15对时酒醅、21对时酒醅、出槽车酒醅的化学成分。结果表明酒醅中的水分、总酸、酒度、淀粉、还原糖等主要化学成分含量随着发酵的进行存在着明显的变化规律。Using chromatography,the chemical components of Da and er hawthorn fermented grains in tank,4 pairs of fermented grains in tank,7 pairs of fermented grains in tank,10 pairs of fermented grains in tank,15 pairs of fermented grains in tank,21 pairs of fermented grains in tank were analyzed.The results showed that the contents of water,total acid,alcohol content,starch,reducing sugar and other main chemical components in fermented grains changed obviously with the development of fermentation.

关 键 词：清香型白酒 控温生产 发酵 酒醅 化学成分 液相色谱 变化规律 

分 类 号：TS262.32[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] TS201.2