摘要
在浓香型大曲酒的生产过程中,窖池内酒醅成分的动态变化对决定酒质的好坏起到关键作用。因此,本研究主要探讨古井酒厂窖池内酒醅成分在一个发酵周期内的动态变化。根据对酒醅不同空间位置的酸度进行动态检测分析表明,发酵过程中水分含量呈上升趋势,酒醅的水分含量在发酵周期内控制在52%~60.6%范围之内;产酸期后酒醅酸值缓慢下降至约0.4~1.1;淀粉和还原糖的含量下降约26%~18%和1.7%~6%。因此,大曲酒生产发酵过程中化学物质的代谢变化具有较明显的规律性,且随微生物类群的生长变化而波动,酒醅发酵需要适宜的酸度,但酸度过大或过小,都会严重影响酒醅的正常糖化、发酵。研究结果为浓香型白酒酿造提供了很好理论依据,并可以成为酿造高端酒的一个分析指标。
In the production process of Luzhou-flavor Daqu liquor, the dynamic change of the fermented gains in the pits plays a key role in determining the quality of the wine. Therefore, this study mainly explored the dynamic changes of the fermented grains in the pit of Gujing brewery in a fermentation cycle. According to the dynamic analysis of the acidity of fermented grains in different spatial locations, it was shown that the moisture content in the fermentation process increased, and the moisture content of the fermented grains was within the range of 52%-60.6% in the fermentation period. Values decreased slowly to about 0.4-1.1; starch and reducing sugar content decreased by about 26%-18% and 1.7%-6%. Therefore, the metabolic changes of chemical substances in the fermentation process of Daqu liquor have obvious regularity and fluctuates with the growth of microbes. Fermentation of fermented grains requires proper acidity, but the acidity is too large or too small to seriously affect the wine Fermented grains of fermented grains. The results provide a good theoretical basis for the cultivation of Luzhou-flavor liquor, and can be an analysis index of brewing high-end wine.
出处
《酿酒》
CAS
2018年第1期55-59,共5页
Liquor Making
关键词
酒醅
酸度
糖化
淀粉
fermented grains
acidity
saccharification
starch
