摘要
该研究通过对劲牌茅台镇酒业酱香型白酒下沙-六轮次堆积发酵酒醅理化指标、微生物指标、溶氧量、酶活力指标进行综合分析,以探究酱香型白酒堆积发酵过程中不同轮次各指标变化特征。结果表明,不同轮次堆积醅的理化差异明显,且同一轮次堆积酒醅在不同生产模式下也存在明显变化。酒醅水分及酸度含量均随轮次增加而升高,通过控制水分可有效减少酸度的产生,从而使原酒中的呈酸物质减少,避免过高的酸影响其原酒质量。淀粉含量随轮次增加呈现降低趋势,还原糖含量随着轮次增加先升高后降低,在三~四轮次含量最高。且研究发现二次翻堆能提高糟醅微生物含量,尤其是好氧酵母菌,同时在不影响发酵质量的情况下升高起堆温度可适当缩短发酵时间1~3 d。该研究可为酱香型白酒堆积工艺优化提供数据支撑与推行酱香型白酒智能化、数字化酿造提供参考依据。
This study conducted a comprehensive analysis of the physicochemical properties,microbial indicators,dissolved oxygen levels,and enzymatic activity of the fermented grains during the sorghum-first addition to sixth rounds of stacking fermentation for Jiangxiangxing Baijiu from Jinpai Moutai Town Liquor.The aim was to investigate the variation characteristics of these indices during different rounds of stacking fermentation in Jiangxiangxing Baijiu production.Results indicated significant physicochemical differences in the fermented grains across different fermentation rounds,as well as notable variations within the same round under different production modes.Both moisture and acidity levels in the fermented grains increased with successive rounds.Controlling moisture effectively reduced acidity generation,thereby lowering the acidic compounds in the base liquor and preventing excessive acidity from affecting its quality.Starch content showed a decreasing trend with increasing fermentation rounds,while reducing sugar content first increased and then decreased,peaking during the third and fourth rounds.Additionally,the study found that secondary turning of the stack increased microbial content in the fermented grains,particularly aerobic yeasts.Moderately increasing the initial stack temperature,without compromising fermentation quality,could shorten fermentation time by 1-3 days.These findings provided valuable data for optimizing stacking fermentation processes in Jiangxiangxing Baijiu production and offered a reference for advancing intelligent and digitalized brewing techniques.
作者
付庆凯
陈帆
孟廷淋
文尚瑜
黄尚传
杨健美
黄小平
陈双
FU Qingkai;CHEN Fan;MENG Tinglin;WEN Shangyu;HUANG Shangchuan;YANG Jianmei;HUANG Xiaoping;CHEN Shuang(Jinpai Moutai Town Liquor Co.Ltd.,Renhuai 564500,China;Jin Brand Co.Ltd.,Huangshi 435100,China;School of Bioengineering,Jiangnan University,Wuxi 214000,China)
出处
《食品与发酵工业》
北大核心
2025年第18期322-329,共8页
Food and Fermentation Industries
关键词
酱香型白酒
机械化
堆积发酵
溶氧量
理化差异
Jiangxiangxing Baijiu
mechanization
stacking fermentation
dissolved oxygen levels
physicochemical differences
