浓香型白酒不同度夏生产方式原酒质量对比分析  

Comparative Analysis of the Quality of Nongxiang Crude Liquor Produced in Summer by Different Methods

作　　者：郝小格 宋先闯 徐敬征 胡景辉 季格格 何猛超 周思雅 唐帅 陈彬 韩兴林 HAO Xiaoge;SONG Xianchuang;XU Jingzheng;HU Jinghui;JI Gege;HE Mengchao;ZHOU Siya;TANG Shuai;CHEN Bin;HAN Xinglin(Liulingzui Distillery Co.Ltd.,Baoding,Hebei 072550;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015;Prettech Machinery Manufacturing Co.Ltd.,Tai’an,Shandong 271000,China)

机构地区：[1]刘伶醉酿酒股份有限公司,河北保定072550 [2]中国食品发酵工业研究院有限公司,北京100015 [3]国家酒类品质与安全国际联合研究中心,北京100015 [4]普瑞特机械制造股份有限公司,山东泰安271000

出　　处：《酿酒科技》2025年第3期71-76,82,共7页Liquor-Making Science & Technology

基　　金：国家重点研发计划传统酿造食品智能制造技术研究及示范项目(2022YFD2101205)-基于品质导向的传统白酒优质、高效酿造关键技术及产业化示范研究。

摘　　要：翻沙工艺是提高浓香型大曲酒质量的重要措施之一。本研究以翻沙和不翻沙度夏浓香型原酒为研究对象,对酒体主要风味成分构成进行检测并结合主成分分析,研究翻沙工艺对浓香型度夏酒酒体质量的影响。结果表明,翻沙工艺提高了总酯的含量,尤其是四大酯当中的己酸乙酯显著提高;总酸变化不大,高级醇含量下降,乙醛和乙缩醛含量趋于理想状态;在众多风味物质变化的前提下,感官评价表明翻沙工艺提高了原酒的质量等级以及优酒率。本研究解析了翻沙技术对浓香型度夏酒质量变化的影响,对浓香型基酒生产工艺提升具有重要意义。The process of second Daqu addition is one of the important measures to improve the quality of Nongxiang Baijiu.In this study,the effect of second Daqu addition on the quality of Nongxiang crude liquor produced in summer was studied through the composition of the main flavor substances and principal component analysis.The results showed that by second Daqu addition,the content of total esters was increased,especially the content of ethyl caproate;the total acids did not change much,the content of higher alcohols decreased,and the contents of acetaldehyde and acetal tended to be ideal.Sensory evaluation showed that the process of second Daqu addition improved the quality grade and excellent rate of the crude liquor.This study is of great significance for the improvement of the production process of Nongxiang crude liquor.

关 键 词：浓香型白酒 度夏酒 翻沙 风味物质 主成分分析 

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]