绵甜型白酒酿造过程中酒醅理化指标的变化规律
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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.
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.
引文
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[2]郎召伟.泸型酒酿造过程中风味物质变化分析[D].无锡:江南大学, 2015.
[3] XIANG W, LI K, LIU S, et al. Microbial succession in the traditional Chinese Luzhou-flavor liquor fermentation process as evaluated by SSU rRNA profiles[J].World journal of microbiology and biotechnology, 2013, 29(3):559-567.
[4]乔宗伟,张文学,张丽莺,等.浓香型白酒糟醅微生物分离培养基的选择研究[J].酿酒科技, 2004(6):30-32.
[5]郝建宇,张宿义,赵金松,等.浓香型白酒质量糟醅发酵过程中的动态研究[J].中国酿造, 2011, 30(6):113-116.
[6]梁晓静.浓香型酒醅窖期发酵参数变化规律研究[J].酿酒科技, 2011(1):65-67.
[7]杨静,宰红玉,万春环,等.浓香型白酒窖池内酒醅成分动态分析研究[J].酿酒, 2018, 45(1):55-59.
[8]周新虎,陈翔,杨勇,等.浓香型白酒窖内参数变化规律及相关性研究(六):相关分析[J].酿酒科技, 2012(9):58-61.
[9]苏东海,石坚,刘萍,等.秸秆固态发酵酒精过程中湿度变化的研究[J].农业工程学报, 2005, 21(3):189-191.
[10]张国杰.浅谈浓香型曲酒入池水分的调节[J].酿酒科技, 2001(1):32-33.
[11]赖登燡,陈万能,梁诚.入窖七因素的变化规律及相互关系的研究(三):入窖水分[J].酿酒科技, 2011(2):32-35.
[12]王媚.浓香型白酒糟醅窖内外发酵动态因子的初步研究[D].贵阳:贵州大学, 2015.
[13]张文学,岳元媛,向文良,等.浓香型白酒酒醅中化学物质的变化及其规律性[J].四川大学学报工程科学版,2005, 37(4):44-48.
[14]唐贤华,赵东,杨官荣,等.浓香型白酒发酵糟醅的质构特性与发酵参数分析[J].酿酒, 2013(6):53-56.
[15]赖登燡,薛常有,潘华文,等.入窖七因素的变化规律及相互关系的研究(四):入窖酸度[J].酿酒科技, 2011(4):43-45.
[16]方军,张宿义.浓香型白酒发酵过程中各因子动态变化研究[J].酿酒科技, 2012(1):38-41.