摘要
为在定量水平上了解酱酒生产全周期中酒醅温度及其理化指标和微生物量的演变现象及规律,采用无纸化温度记录仪对发酵醅温进行多点多层次的跟踪监测,并结合生产参数、理化指标、微生物量及成品风味成分等相关数据进行系统分析。结果表明,全周期可分为前期准备期、主发酵期及收尾发酵期3阶段,各阶段所产原酒风味分别具备明显特征。全周期产量呈“中间高,两头低”的趋势,是“季节性生产、控制加曲量、堆积与窖内发酵结合”等工艺共同作用所致,其实质是通过控制适当的醅温和均衡发酵以平衡细菌和酵母两大主要菌群演替和相互作用,代谢产生酱香酒的风味物质;固态发酵传热特点使得堆积和窖内均存在温度场和浓度场,发酵初始阶段醅温的不均匀是造成发酵过程波动的主要因素之一,且环境温度对实际发酵过程具有重要影响。综上证实采用合适的工艺手段控制适当的醅温与均衡发酵对酱酒生产具有重要意义。
In order to understand the evolution and rules of the fermented temperature,physical and chemical indicators and microbial biomass in the whole cycle of Moutai-flavor Baijiu production at the quantitative level,the paperless temperature recorder was used to track and monitor the temperature of fermentation at multiple points and at multiple levels,and the production parameters,physical and chemical indicators,microbial biomass and the flavor of liquor and other related data were systematically analyzed.Results showed that,the whole cycle could be divided into three stages:pre-preparation,main fermentation and the finishing of fermentation period;the flavor of liquor produced in each stage had obvious characteristics and the yield in the whole cycle showed a trend of"high in the middle and low at both ends",which was caused by the joint action of"seasonal production,control the quantity of Daqu,combination of stacked fermentation and pit fermentation",and its essence was to balance the succession and interaction of bacteria and yeast by controlling the appropriate fermentation and mildness,and metabolize the flavor substances of Maotai-flavor Baijiu.The heat transfer characteristics of solid fermentation led to temperature field and concentration field in the accumulation and cellar,and the uneven temperature in the initial stage of fermentation was one of the main factors causing the fluctuation of the fermentation,and the environment temperature had an important impact on the actual fermentation.In summary,the use of appropriate process to control the temperature and balance the fermentation is of great significance to the production of Maotai-flavor Baijiu.
作者
何璇
高银涛
余博文
陈建新
HE Xuan;GAO Yintao;YU Bowen;CHEN Jianxin(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第10期199-205,共7页
Food and Fermentation Industries
关键词
酱香型白酒
发酵过程
生产周期
酒醅
温度
Maotai-flavor Baijiu
fermentation process
production cycle
fermented grains
temperature
