摘要
窖泥对于浓香型白酒的品质起着重要的作用,而目前各大酒厂窖池中的窖泥却频频出现钙化问题,直接影响了白酒的酒质。该研究通过对钙化窖泥和优质老窖泥在理化指标方面进行对比,得出窖泥钙化的主要原因是:由于窖泥中水分降低、p H降低等因素,导致窖泥中形成乳酸钙、乳酸铁等白色晶体,使得窖泥板结、出现白斑,质量下降。鉴于此,该研究采取在窖泥中加入产碱杆菌(Alcaligenes sp.)、酒花酸浸提液和乳酸链球菌肽(Nisin)3种措施,以此来缓解窖泥的钙化问题。结果表明,发现3种措施均能够缓解窖泥的钙化,且3种措施缓解的侧重点不同,综合分析后发现加入Nisin的效果最佳。
Pit mud plays an important role in the quality of Luzhou-flavour Baijiu. However, at present, most manufactories find that the calcification of pit mud appears frequently, which directly influence the quality of Baijiu. The physicochemical indexes of calcified pit mud and quality aged pit mud were compared. It was concluded that the main reasons of the pit mud calcification were low moisture content, low pH and other related factors, which might result in the formation of white crystal （calcium lactate and lactic acid, iron, etc） in pit mud to make it compacted, white patches appeared, and quality degraded. In order to alleviate the calcification of pit mud, three measures were carried out by adding Alcaligenes sp., hop α-acid extract liquid and Nisin in pit mud. The results showed that the all three measures could alleviate the calcification of pit mud, and adding Nisin had the optimal effects by comprehensive analysis.
出处
《中国酿造》
CAS
北大核心
2016年第10期36-40,共5页
China Brewing
基金
国家自然科学基金资助项目(31401680)
关键词
窖泥
钙化
原因
缓解措施
pit mud
calcification
reason
mitigation measures
