摘要
通过对窖底酒醅进行多轮次循环发酵,得到高质量的多轮底发酵酒醅。同时,应用酯化酶回沙工艺强化积累多轮底发酵酒醅中的风味物质。然后将发酵好的多轮底酒醅与上层30天发酵酒醅混合蒸馏,使得多轮底酒醅中丰富的风味物质在酒精浓度相对较高的上层酒醅中得到充分的馏取。最后参与蒸馏的多轮底发酵糟醅与上层30天发酵的糟醅混合均匀后进入下一轮发酵。结果表明经过本试验可以将本厂浓香型白酒生产发酵周期缩短至30天,与42天生产发酵周期比较,窖池周转率提高40.6%,原酒特一级品率提高25%、特二级品率提高16%、优级品率提高25%、一级品率提高6%,各级原酒己酸乙酯含量提升2-3倍,四大酸、四大酯比例更加协调。
High quality multi-round bottom fermented grains were obtained by multi-round fermentation of pit bottom fermented grains.At the same time,the esterifying enzyme sand-returning process was used to enhance the accumulation of flavor substances in fermented grains.Then the fermented grains with several rounds of bottom fermented grains were mixed and distilled with the upper layer of fermented grains for 30 days,Let the rich flavor substances in fermented grains with multi-round bottoms get sufficient distillation in upper fermented grains with relatively high alcohol concentration.Finally,several rounds of bottom fermented grains and the upper layer of fermented grains fermented for 30 days were mixed evenly and then the next round of fermentation was conducted.The results showed that the fermentation period of luzhou-flavor liquor could be shortened to 30 days,compared with the 42day fermentation period,the turnover rate of the pit was increased by 40.6%,the rate of first grade,second grade,top grade and first grade of original liquor were increased by 25%,16%,25%and 6%,respectively,The content of ethyl caproate in each grade of original liquor was increased by 2-3 times,and the proportion of four major acids and four major esters was more harmonious.
作者
王志强
蒋学剑
汤井立
葛向阳
张加林
WANG Zhiqiang;JIANG Xuejian;TANG Jingli;GE Xiangyang;ZHANG Jialin(Jiangsu Tanggou Liangxianghe Liquor CO.,LTD,Lianyungang 222535,Jiangsu,China)
出处
《酿酒》
CAS
2020年第1期53-56,共4页
Liquor Making
关键词
回沙工艺
多轮底发酵
混合蒸馏
Back to the sand process
Multi-round bottom fermentation
Mixed distillation
