回酒蒸馏对浓香型大曲酒酒醅发酵动态影响研究.pdf

酿酒科技 2014 年第8 期(总第242 期) LIQUOR-MAKING SCIENCE ﹠ TECHNOLOGY 20 14 No.8(Tol.242) DOI 10.13746/j.njkj .2014.0124 回酒蒸馏对浓香型大曲酒酒醅发酵动态影响研究 1 2 2 2，3 1 2 2 陈 珊 ，张宿义 ，税梁扬 ，敖宗华 ，毛振宇 ，杨 艳 ，张 兵 (1.四川理工学院,四川 自贡643000 ； 2.泸州老窖股份有限公司,四川泸州646000 ； 3.国家固态酿造工程技术研究中心,四川泸州646000) 摘 要： 采用回酒蒸馏技术，通过对浓香型大曲酒粮食、糟醅在发酵过程中取样，跟踪分析比较糟醅在发酵过程中 常规理化指标的动态变化规律。结果表明，回酒蒸馏后糟醅淀粉利用率高，酒精发酵代谢活跃，生香发酵效果明显， 原酒感官品质高。 关键词： 白酒； 回酒蒸馏； 大曲酒； 糟醅； 理化指标 中图分类号 TS262.3；TS26 1.4；TS261.7；TQ920 文献标识码 A 文章编号 1001-9286(2014)08-00 16-03 Study on the Dynamic Effects of Reflux Liquor Distillation on the Fermentation of Fermented Grains of Nongxiang Daqu Liquor 1 2 2 2,3 1 2 2 CHEN Shan ,ZHANG Suyi ,SHUI Liangyang ,AO Zonghua ,MAO Zhenyu ,YANG Yan ,and ZHANG Bing (1. Sichuan University of Science Engineering, Zigong, Sichuan 643000; 2. Luzhou Laoji ao Co.Ltd, Luzhou, Sichuan 646000; 3.National Engineering Research Center of Solid-state Brewing, Luzhou, Sichuan 646000, China) Abstract The technology of reflux liquor distillation was adopted in the experiments. The dynamic change rules of routine physiochemical index- es of fermented grains during the fermentation process were summed up through tracing analysis of fermented grains samples. The results showed that reflux liquor distillation could improve the utilization ratio of starch in fermented grains, stimulate alcoholic metabolism, enhance aroma-pro- ducing effects, and improve sensory quality of base liquor. Key words Baijiu(liquor); reflux liquor distillation; Daqu liquor; fermented grains; physiochemical indexes “回酒蒸馏”最早是由泸州老窖技术人员在认识和揭