黄水形成及其对酒醅风味物质影响的研究
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摘要
通过跟踪浓香型白酒试验生产窖池的发酵时间与温度变化,测量窖内黄水产生的量及研究其与发酵的关系,比较分析了窖内不同层发酵酒醅香味物质含量的差异,结果表明:黄水产生量与发酵时间和发酵温度均成二次函数关系,黄水形成的主要期是在发酵前期,且发酵越快,黄水产生量越多;浓香型白酒在窖内发酵过程中,前期是纯固态发酵,而中后期则为窖内上层醅是纯固态发酵,而中下层醅是黄水浸泡发酵;发酵酒醅经黄水浸泡后,己酸乙酯、有机酸、正丙醇、正丁醇均高于上层未浸泡酒醅,且越接近底层越高;乙酸乙酯、乳酸乙酯及异丁醇、异戊醇则相反;黄水对乳酸乙酯、酸类等可溶性物质具有较强溶出现象,具有显著的"洗脱效果"。
To track the volume of yellow water and its relation to fermentation, and compare the differences of different layers of fermented grains in the cellar. The results showed that the height of yellow water were quadratic function relation to the fermentation time and temperature. Yellow water mainly produced in the pre-fermentation time, the faster fermentation, the more the amount of yellow water; With fermented grains soaked in the yellow water, the content of ethyl caproate, organic acids, n-propyl alcohol,n-butanol are higher than the upper grains, and the closer to the bottom, the higher of the content, while the content of ethyl acetate, ethyl lactate and isobutanol,isoamyl alcohol are the opposite; Yellow water has a strong elution on the ethyl lactate, acid and other soluble substances.
To track the volume of yellow water and its relation to fermentation, and compare the differences of different layers of fermented grains in the cellar. The results showed that the height of yellow water were quadratic function relation to the fermentation time and temperature. Yellow water mainly produced in the pre-fermentation time, the faster fermentation, the more the amount of yellow water; With fermented grains soaked in the yellow water, the content of ethyl caproate, organic acids, n-propyl alcohol,n-butanol are higher than the upper grains, and the closer to the bottom, the higher of the content, while the content of ethyl acetate, ethyl lactate and isobutanol,isoamyl alcohol are the opposite; Yellow water has a strong elution on the ethyl lactate, acid and other soluble substances.
引文
[1]李维青.浓香型白酒流派[J].酿酒科技,2009,(12):112-116.
[2]李可.中国浓香型白酒发酵黄水中微生物群落结构及多样性解析[D].西华大学,2014.
[3]冯兴垚,邓杰,谢军,等.白酒酿造副产物黄水综合利用现状浅析[J].中国酿造,2017,(02):6-9.
[4]徐传鸿,余有贵,张文武.黄水的理化分析及其应用研究进展[J].食品安全质量检测学报,2014,(12):4011-4017.
[5]谭光迅,李净.黄水的组分分析及应用研究进展[J].酿酒科技,2010,(10):90-92.
[6]杨瑞,周江.白酒生产副产物黄水及其开发利用现状[J].酿酒科技,2008,(03):90-92.
[2]李可.中国浓香型白酒发酵黄水中微生物群落结构及多样性解析[D].西华大学,2014.
[3]冯兴垚,邓杰,谢军,等.白酒酿造副产物黄水综合利用现状浅析[J].中国酿造,2017,(02):6-9.
[4]徐传鸿,余有贵,张文武.黄水的理化分析及其应用研究进展[J].食品安全质量检测学报,2014,(12):4011-4017.
[5]谭光迅,李净.黄水的组分分析及应用研究进展[J].酿酒科技,2010,(10):90-92.
[6]杨瑞,周江.白酒生产副产物黄水及其开发利用现状[J].酿酒科技,2008,(03):90-92.