窖池自然老熟过程中窖泥理化指标及产酒质量变化规律的研究
|
摘要
以宋河新窖为研究对象,通过分析新窖连续使用过程中窖泥理化指标变化规律及原酒产质量变化规律得出:窖池老熟过程中窖泥水分含量、pH、速效钾均呈现出先增加后减小的趋势,速效磷含量呈现出逐渐增加的趋势,氨态氮含量呈现出先减小后增加的趋势,钙含量呈现出先减小后趋于稳定的变化趋势;窖池所产原酒随着窖池老熟其优质酒率不断增加,且随着窖池老熟实验窖池所产原酒感官尝评结果略优于对照窖池。
This paper takes Songhe new cellar as the research object, through analyzing the changing law of physicochemical indexes of pit mud and the change law of original wine production and quality during the continuous use of new pit, it is concluded that the water content of pit mud is PH value during the maturing process of cellar.The available potassium increased first and then decreased, the content of available phosphorus gradually increased, the content of ammonia nitrogen decreased first and then increased, the content of calcium decreased first and then tended to stable.With the maturing of the cellar, the rate of high quality wine increased, and the sensory index of the original wine produced in the experimental cellar was a little better than that in the control cellar.
This paper takes Songhe new cellar as the research object, through analyzing the changing law of physicochemical indexes of pit mud and the change law of original wine production and quality during the continuous use of new pit, it is concluded that the water content of pit mud is PH value during the maturing process of cellar.The available potassium increased first and then decreased, the content of available phosphorus gradually increased, the content of ammonia nitrogen decreased first and then increased, the content of calcium decreased first and then tended to stable.With the maturing of the cellar, the rate of high quality wine increased, and the sensory index of the original wine produced in the experimental cellar was a little better than that in the control cellar.
引文
[1]施思,王海英,张文学,等.浓香型白酒不同窖泥的微生物群落特征分析[J].酿酒科技,2011(05):38-41.
[2]王海英,张文学,施思,等.水井坊窖底泥微生物群落结构的DGGE分析[J].中国酿造,2012,31(02):38-41.
[3]袁玉菊,张倩颖,曾丽云,等.不同性状窖泥的细菌群落结构与酸酯含量分析[J].食品与发酵工业,2017,43(01):44-48.
[4]桑其明,王超凯,陕小虎,等.浓香型窖泥养护液的研究和应用[J].酿酒科技,2017(04):71-75.
[5]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998. 615-626.
[6]中国科学院南京土壤研究所.土壤理化分析[M].上海:上海科学技术出版社,1978.
[7]贺琼.测定葡萄糖酸钙钙片中钙含量的方法比较[J].广州化工,2013,(09):159-160+183.
[8]王治泽,牛贵洋.肥料中钙、镁含量的测定方法及应注意的问题分析[J].化肥工业,2016,(03):15-17.
[9]廖昶,吴生文,黄小晖,等.特香型酒功能窖泥和普通窖泥理化指标对比分析[J].酿酒科技,2010,(02):86-90.
[10]杨剑虹,王成林,代亨林.土壤农化分析与环境监测[M].北京:中国地质大学出版社,2008.
[11]周恒刚.老窖泥讲座(二)第二节己酸菌[J].酿酒,1988,(03):55-61.
[12]陈彬,闫寅卓,王德良,等.浓香型白酒窖泥钙化成因及缓解措施的初步探究[J].中国酿造,2016,(10):36-40.
[13]刘明.浓香型白酒酿造过程中酸类物质的调控[J].酿酒科技,2014(08):62-64.
[14]赵爽,杨春霞,窦屾,等.白酒风味化合物及其风味微生物研究进展[J].酿酒科技,2012(03):85-88.
[15]赖登燡,罗德志,赵文玲.乙醛、乙缩醛与白酒质量关系的研究[J].酿酒,2001(04):53-55.
[16]梁龙元,王露,薛栋升.白酒酿造中酯酶及己酸乙酯的研究进展[J].酿酒,2018,45(01):17-23.
[17]饶家权,杨徐才.浓香型新窖酒乙酸和乙酸乙酯偏高的原因[J].酿酒科技,2011(11):87-91.
[18]邓少平.中国白酒评酒方法的科学化问题[J].酿酒,1997(02):3-6.
[19]邓少平.白酒感官尺度品评表的结构设计与内涵[J].酿酒科技,2004(02):22-24.
[2]王海英,张文学,施思,等.水井坊窖底泥微生物群落结构的DGGE分析[J].中国酿造,2012,31(02):38-41.
[3]袁玉菊,张倩颖,曾丽云,等.不同性状窖泥的细菌群落结构与酸酯含量分析[J].食品与发酵工业,2017,43(01):44-48.
[4]桑其明,王超凯,陕小虎,等.浓香型窖泥养护液的研究和应用[J].酿酒科技,2017(04):71-75.
[5]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998. 615-626.
[6]中国科学院南京土壤研究所.土壤理化分析[M].上海:上海科学技术出版社,1978.
[7]贺琼.测定葡萄糖酸钙钙片中钙含量的方法比较[J].广州化工,2013,(09):159-160+183.
[8]王治泽,牛贵洋.肥料中钙、镁含量的测定方法及应注意的问题分析[J].化肥工业,2016,(03):15-17.
[9]廖昶,吴生文,黄小晖,等.特香型酒功能窖泥和普通窖泥理化指标对比分析[J].酿酒科技,2010,(02):86-90.
[10]杨剑虹,王成林,代亨林.土壤农化分析与环境监测[M].北京:中国地质大学出版社,2008.
[11]周恒刚.老窖泥讲座(二)第二节己酸菌[J].酿酒,1988,(03):55-61.
[12]陈彬,闫寅卓,王德良,等.浓香型白酒窖泥钙化成因及缓解措施的初步探究[J].中国酿造,2016,(10):36-40.
[13]刘明.浓香型白酒酿造过程中酸类物质的调控[J].酿酒科技,2014(08):62-64.
[14]赵爽,杨春霞,窦屾,等.白酒风味化合物及其风味微生物研究进展[J].酿酒科技,2012(03):85-88.
[15]赖登燡,罗德志,赵文玲.乙醛、乙缩醛与白酒质量关系的研究[J].酿酒,2001(04):53-55.
[16]梁龙元,王露,薛栋升.白酒酿造中酯酶及己酸乙酯的研究进展[J].酿酒,2018,45(01):17-23.
[17]饶家权,杨徐才.浓香型新窖酒乙酸和乙酸乙酯偏高的原因[J].酿酒科技,2011(11):87-91.
[18]邓少平.中国白酒评酒方法的科学化问题[J].酿酒,1997(02):3-6.
[19]邓少平.白酒感官尺度品评表的结构设计与内涵[J].酿酒科技,2004(02):22-24.