小曲酒新工艺澳洲高粱发酵酒醅秋季杂醇油升高原因的研究
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摘要
小曲酒新工艺中澳洲高粱发酵工艺被杂醇油含量过高的问题所困扰,特别是受夏季高温影响,秋季生产发酵酒醅杂醇油升高尤为严重。依据杂醇油主要是在发酵前期随着酵母的大量增殖而产生的理论,对生产车间夏季生产前后发酵酒醅发酵前期水分、还原糖、酸度、氨基酸态氮、酵母数进行跟踪检测。结果表明,酒醅中水分升高、酸度降低等原因使夏季生产酵母数升高,过度消耗配糟中氨基酸是秋季生产发酵酒醅杂醇油升高原因,为小曲新工艺度夏生产控制杂醇油含量提供理论依据。
The control of fusel oil is one of the critical points in the production of Xiaoqu Baijiu by new techniques with Australian sorghum as raw materials.Especially,the excessively high content of fusel oil in fermented grains in Autumn due to the high temperature in Summer is a serious technical problem.Previous researches suggested that large amounts of fusel oil is produced with mass propagation of yeast in the early stage of the fermentation.In this study,we measured moisture content,reducing sugar,acidity,amino acid nitrogen and yeast number of fermented grains in the early stage of the fermentation in workshops from July to November.The results indicated that,the increase of moisture content and the decrease of acidity promoted yeast's proliferation,which further resulted in the excessive consumption of amino acids in fermented grains,and finally led to high fusel oil content.Our research provided a new insight for the control of fusel oil content in fermented grains with Australian sorghum as raw materials.
The control of fusel oil is one of the critical points in the production of Xiaoqu Baijiu by new techniques with Australian sorghum as raw materials.Especially,the excessively high content of fusel oil in fermented grains in Autumn due to the high temperature in Summer is a serious technical problem.Previous researches suggested that large amounts of fusel oil is produced with mass propagation of yeast in the early stage of the fermentation.In this study,we measured moisture content,reducing sugar,acidity,amino acid nitrogen and yeast number of fermented grains in the early stage of the fermentation in workshops from July to November.The results indicated that,the increase of moisture content and the decrease of acidity promoted yeast's proliferation,which further resulted in the excessive consumption of amino acids in fermented grains,and finally led to high fusel oil content.Our research provided a new insight for the control of fusel oil content in fermented grains with Australian sorghum as raw materials.
引文
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[2]陈帆,沈永祥,刘怀臣,等.小曲酒新工艺不同体积发酵槽车香味成分研究[J].酿酒科技, 2017(9):52-56.
[3]刘芳志,张翠英,李维,等. BAT基因改造对酿酒酵母高级醇生成量的影响[J].现代食品科技, 2016(6):142-147.