摘要
试验旨在研究不同复配比例的中、高温曲对浓香型原酒品质的影响。将中、高温曲按照100∶0、95∶5、90∶10、85∶15、80∶20(分别对应G0、G5、G10、G15和G20组)的比例充分与粮糟混合后加入实验窖池中,每组三个平行,经过四轮次发酵。结果显示,添加20%以内的高温曲对发酵糟醅含酒量和总酸含量影响不大,当按G5和G10组比例添加时,每轮次酒样中的总酯含量有显著的提高,其中的己酸乙酯也占据较高的比例,且感官评价得分较高。此外,高温曲的添加有助于香气的协调。综上所述,浓香型原酒生产过程中建议配伍5%~10%的高温曲(混合曲总计100%)以提升原酒质量。
This experiment aims to study the impact of different compound proportions of medium and high temperature Daqu on the quality of Nongxiang flavor crude Baijiu.Fully mix the medium and high temperature Daqu with the grains in the ratio of 100:0,95:5,90:10,85:15,80:20(corresponding to the G0,G5,G10,G15 and G20 groups respectively)and then add it to the experimental cellar,with three parallels in each group,and fermented for four rounds.The results show that adding less than 20%of high-temperature Daqu has little effect on the alcohol content and total acid content of fermented grains.When added according to the proportion of G5 and G10 groups,the total ester content in each round of wine samples is significantly increased.Among them,ethyl hexanoate also occupies a relatively high proportion and has a high sensory evaluation score.In addition,the addition of high-temperature Daqu helps to harmonize the aroma.To sum up,it is recommended to mix 5%to 10%high-temperature Daqu(mixed Daqu in total 100%)during the production process of Nongxiang flavor crude Baijiu to improve the quality of the crude Baijiu.
作者
车润芝
王洋
杜礼泉
谢菲
冯波
何昂
唐聪
CHE Runzhi;WANG Yang;DU Liquan;XIE Fei;FENG Bo;HE Ang;TANG Cong(Forgood Distillery Co.,Ltd.,Mianyang 621000,Sichuan,China)
出处
《酿酒》
CAS
2023年第6期79-84,共6页
Liquor Making
基金
四川省重点研发项目(2020YFN0046)
四川省重点研发项目(2022YFS0550)。
关键词
中温曲
高温曲
复配
己酸乙酯
总酯
感官
medium-temperature Daqu
high-temperature Daqu
compound
ethyl caproate
total esters
sensory
