摘要
在传统白酒的酿造过程中,窖池内酒醅各项理化指标的动态变化对发酵后期酒质的好坏起到关键作用。通过跟踪分析绵甜型白酒——文王贡酒的窖池内酒醅各项理化指标在一个发酵周期内的动态变化,初步分析绵甜型白酒的酿造机理。根据对酒醅不同空间位置的水分、酸度、还原糖、淀粉、温度和酒精含量的分析表明,绵甜型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,随着微生物类群的生长变化而波动,酒醅发酵需要适宜的温度、水分和酸度,这些指标含量的过高或过低,都会严重影响酒醅的正常糖化和发酵。分析结果为传统白酒酿造提供了理论依据,企业可以科学合理的调控,保证窖池内发酵正常进行。
In the process of traditional Baijiu production,the dynamic change of each physiochemical index of fermented grains plays a key role in Baijiu quality in the late fermentation stage.Through tracking analysis of the dynamic change of the physiochemical indexes of the fermented grains of Wenwang Gongjiu in pits in a fermentation cycle,the fermenting mechanism of soft-sweet Baijiu was preliminarily explored.The analysis of moisture content,acidity,reducing sugar,starch,temperature and alcohol content of fermented grains at different spatial locations indicated that,there were significant rules in the metabolic change of chemical substances in the fermentation process.With the growth of microbial groups,appropriate temperature,moisture content,and acidity were required for the fermentation of fermented grains.The excessive high/low content of these indexes would seriously damage normal saccharification and fermentation of fermented grains.These findings provided theoretical evidences for traditional fermentation in distilleries.
作者
王鹏
蒋超
常强
崔磊
李红
宋涛
韩兴林
WANG Peng;JIANG Chao;CHANG Qiang;CUI Lei;LI Hong;SONG Tao;HAN Xinglin(China National Research Institute of Food and Fermentation Industries,Beijing 100027;Wenwang Distillery Co.Ltd.,Linquan,Anhui 236400,China)
出处
《酿酒科技》
2019年第3期59-64,共6页
Liquor-Making Science & Technology
关键词
绵甜
白酒
酿造机理
soft-sweet
Baijiu
fermenting mechanism
