摘要
为研究神农架生态酒业酱香型白酒三、四、五、六轮次不同部位堆积酒醅单独发酵产酒差异,以堆积醅底部中心为原点进行分层,从里至外分为里层(0~60 cm)、中层(60~160 cm)、外层(160~210 cm)、表面(210~230 cm)4个部分,将4个部分堆积醅区分开单独发酵产酒,对比酒醅理化差异和产酒差异。结果表明,不同部位堆积醅在同一轮次的理化差异明显,且同一部位堆积醅在不同轮次也存在明显变化。在单独发酵的堆积醅中,中层与里层堆积醅产酒酒质最优,酱曲香、花果香、甜感、绵感等风味感官最优,整体风味感官最优。表面糟醅单独发酵产酒四甲基吡嗪含量最高,表面与外层糟醅产酒涩味、杂味、焦糊味等异杂味感官最明显。中层糟醅产酒丙三醇含量最高,里层堆积醅产酒木糖醇含量最高,不同部位堆积醅产酒的赤藓糖醇含量整体差异较小。该研究可为酱香型白酒堆积工艺优化与产酒酒质提升提供参考。
Research on the differences in liquor production through separate fermentation of piled-up fermented grains from different parts of the third,fourth,fifth and sixth rounds of Jiangxiang Baijiu in Shennongjia Ecological Liquor Industry.The bottom center of the piled fermented grains was taken as the origin for layering.From the inside to the outside,it was divided into four parts:the bottom layer(0-60 cm),the middle layer(60-160 cm),the outer layer(160-210 cm),and the surface layer(210-230 cm).The piled fermented grains of the four parts were separated for separate fermentation and wine production,and the physicochemical differences of the fermented grains and the differences in wine production were compared.The results showed that the physicochemical differences between different parts of the accumulated fermented grains in the same round were significant,and there were also significant changes in the same part of the accumulated fermented grains in different rounds.Among the accumulated fermented grains that were fermented separately,the middle and inner layers produced the best quality wine,with the best sensory characteristics of soy sauce flavor,flower and fruit aroma,sweetness,and cottony texture,as well as the best overall sensory characteristics.The highest content of tetramethyl pyrazine was produced by fermentation of surface grains alone,and the astringency,off-flavor,burnt taste and other off-flavor of the wine produced by surface and outer grains were the most obvious to the senses.The content of propanetriol was the highest in the middle layer of stacked spirits,the content of xylitol was the highest in the inner layer of stacked spirits,and the content of erythritol in different parts of the stacked spirits was less different overall.This study can provide a reference for the optimisation of the stacking process and the improvement of wine quality of soy sauce-type white wine production.
作者
陈岭
杨生智
程祥
杨强
陈冰
邓子铿
何斯成
谭航
CHEN Ling;YANG Shengzhi;CHENG Xiang;YANG Qiang;CHEN Bing;DENG Zikeng;HE Sicheng;TAN Hang(Jing Brand Co.Ltd.,Huangshi 435100,China;JinPai Shen Nong Jia Wine Co.Ltd.,Shennongjia 442400,China)
出处
《食品与发酵工业》
北大核心
2025年第11期107-114,共8页
Food and Fermentation Industries
基金
湖北省重点研发项目(2023BBB004)。
关键词
酱香型白酒
堆积醅
分层
单独发酵
理化差异
产酒差异
sauce-flavor Baijiu
stacking grains
layering
separate fermentation
physical and chemical differences
differences in wine production
