摘要
通过对老五甑和新五甑两种工艺试验比对,开展两种工艺窖池酒体产量、理化、感官及窖泥变化分析,发现新五甑比老五甑出酒率高约4.4%,总己酸乙酯高约27.2%,总酯高约28.8%,总酸低约13.3%,酒体窖香更浓郁,窖泥中梭状芽孢杆菌数量更优。该研究结果为浓香型白酒不同排次工艺调整提供了理论依据和参考。
The traditional and the new five-times-feeding-and-distillation craft were compared.Through the analysis of liquor yield,physiochemical indexes,sensory indicators and pit mud parameters,it was found that,compared with the traditional craft,liquor yield increased by 4.4%,the total ethyl caproate content increased by about 27.2%,the total esters content increased by about 28.8%,and the total acids content decreased by about 13.3%with the use of the new craft.In addition,there was higher Clostridium quantity in pit mud.The research provided theoretical basis and references for adjusting the production techniques of different production cycles for Nongxiang Baijiu.
作者
常强
韦孝宇
吴再节
孙伟
刘翠兰
CHANG Qiang;WEI Xiaoyu;WU Zaijie;SUN Wei;LIU Cuilan(Wenwang Distillery Co.Ltd.,Linquan,Anhui 236400,China)
出处
《酿酒科技》
2020年第4期70-73,共4页
Liquor-Making Science & Technology
关键词
新老五甑
比对
研究
traditional and new five-times-feeding-and-distillation craft
comparison
research
