摘要
对正常生产中不同窖龄窖池发酵代谢产物进行分析比较。结果表明,随着窖龄增加,所得酒质提高,所产白酒的总酯和总酸含量增加,醇类含量略降低,发酵代谢利于产酯生香。形成这种差异的主要原因是窖龄增加造成窖泥老熟程度不同,窖内微生态环境逐步适应泸型酒酿造过程。不同糟醅使用时间对糟醅性质存在一定影响,也是产生差异的原因之一。
In the experiments, fermentation metabolites in pits of different pit age in the process of normal Luzhou Laojiao production were ana- lyzed and compared. The results were summed up as follows： liquor quality got improved with the increase of pit age; the content of total esters and total acids in the produced liquor increased and the content of alcohols decreased slightly, suggesting fermentation metabolism beneficial to ester-producing and aroma-producing; great difference existed among pit mud in pits of different pit age because the micro-ecological environ- ment needed to adapt the production of Luzhou Laojiao gradually; the use of distiller＇s grains at different time might influence the nature of dis- tiller＇s grains, another reason for the difference among metabolites.
出处
《酿酒科技》
北大核心
2013年第12期46-48,52,共4页
Liquor-Making Science & Technology
基金
四川科技支撑计划项目<窖泥中微生物种群结构解析及其动态变化特征>
编号2012FZ0068
<泸州老窖不同窖龄窖泥相关特征指标研究>
编号2012FZ0068
关键词
窖龄
糟醅
酒质
发酵
pit age
distiller＇s grains
liquor quality
fermentation
