摘要
为探究双轮高温堆积发酵工艺在浓香型白酒生产中的应用效果,在多粮浓香型白酒生产传统工艺的基础上,将该工艺应用于酿造的前期发酵过程。通过对糟醅在首轮、双轮堆积发酵过程中的温度、水分、酸度、淀粉含量、还原糖含量等理化指标的测定,探究堆积过程中糟醅的变化规律,同时应用气相色谱对所产原酒综合样进行分析。结果表明糟醅的双轮高温堆积发酵过程,有促进淀粉糖化、产酒、生香等作用;与普通工艺相比,所产原酒的香气更加幽雅、丰满,并有稍许复合体芝麻香型白酒风格,其主体香味成分己酸乙酯含量提高了0.96 g/L。
Based on the traditional technology to produce multiple grains strong flavour Chinese spirits, two times high temperature stacking fermentation was used in the brewing of pre fermentation process. Through determining the physicochemical index of temperature, moisture, acidity, sugar content and starch content of fermented grains in the first and second stacking fermentation to research the changes in the packing process of fermented grains, and gas chromatography was used to analyze the liquor integrated samples produced by different produce process, The results showed that two times high temperature fermentation process could enrich and promote the starch saccharification, wine produce and aroma producing effect; compared with the ordinary produce process, the production liquor integrated sample was more elegant, full and with some complex sesame flavor-liquor style. The main aroma components content of ethyl capmate increased by 0.96 g/L.
出处
《食品工业》
北大核心
2014年第9期151-154,共4页
The Food Industry
基金
金种子集团校企合作曲酒技术攻关项目(13jk0823)
关键词
浓香型白酒
双轮高温堆积
发酵
微生物
strong flavour Chinese spirits
two limes high temperature stacking
fermentation
microbes
