摘要
堆积糖化是酱香型白酒酿造非常独特和关键的工序,堆积糖化质量直接影响窖内发酵结果,决定着原酒出酒率和品质。本文通过对比研究"平顶式"和"尖顶式"堆积糖化方式对糖化堆温度、酒醅微生物群系和理化指标以及产质的相关影响生产实验,探索不同堆积糖化方式对酱香型白酒生产的影响。实验发现,当糖化堆采用"平顶式"堆积糖化方式时,糖化堆酒醅升温幅度略高,糖化堆酒醅主要酿酒微生物数量较优,入窖酒醅还原糖含量相对更大,原酒出酒率与优级品率均较优。
Stacking saccharification is a unique and critical process in the production of Jiangxiang Baijiu,which directly affects the in-pit fermentation,and determines the yield and quality of the base liquor.In this paper,we studied the influence of different stacking saccharification methods(flattop stack and steepletop stack)on the temperature,microbial community,and physicochemical indexes of the stack,as well as the yield and quality of the base liquor.The results showed that,compared with the steepletop stack,the flattop stack had larger temperature rising rate,more microorganisms,higher reducing sugar content,and higher yield and high-quality rate of base liquor.
作者
邓俊
吴先远
蒋英丽
沈毅
许永明
王瑜
陈友波
陈友富
DENG Jun;WU Xianyuan;JIANG Yingli;SHEN Yi;XU Yongming;WANG Yu;CHEN Youbo;CHEN Youfu(Langjiu Distillery Co.Ltd.,Luzhou,Sichuan 646523;Sichuan Ecological Brewing Technology Research Center for Jiangxiang Baijiu,Luzhou,Sichuan 646523,China)
出处
《酿酒科技》
2021年第7期70-75,共6页
Liquor-Making Science & Technology
基金
四川省科技成果转移转化示范项目(2020ZHCG0049)
四川大学-泸州市人民政府战略合作项目(2019CDLZ-02)。
