浓香型酒醅窖期发酵参数变化规律研究.pdfVIP

年第 期（总第 期）· 酿酒科技 2011 1 199 LIQUOR－MAKING SCIENCE ＆ TECHNOLOGY 2011 No．1(Tol．199) 65 浓香型酒醅窖期发酵参数变化规律研究 梁晓静 (新疆新源县伊力特实业股份有限公司一分厂，新疆 新源 835811) 摘 要：对浓香型白酒生产过程酒醅窖期各参数变化进行研究分析，结果表明，水分在前23 d 增加幅度很大并达 到最高值，之后趋于稳定，发酵后期基本不变；酸度在23 d 前处于平稳缓慢增长，之后增长速度加快，迅速达到最高 值；发酵前23 d 淀粉消耗量较大，呈现迅速下降，之后呈缓慢下降趋势；还原糖在前3 d 增长很快，达到最高值，主发 酵期还原糖降低快，发酵后期基本变；酒精度随发酵进行呈逐渐增大，达到最大值后小幅下降，发酵后期基本不变； 发酵15～20 d 酒醅达到顶温并保持相对稳定，30 d 后缓慢下降。 （孙悟） 关键词：浓香型白酒；生产窖期； 酒醅；参数； 变化规律 ： ； ： ： （ ） 中图分类号 TS262.31 TS261.4 文献标识码 B 文章编号 1001－9286 2011 01－0065－03 Study on the Change Rules of Fermenting Parameters of Luzhou-flavor Fermented Grains in Pits Period LIANG Xiao-jing (No.1 Branch of Yilite Liquor Distillery, Xinyuan, Xinjiang 835811, China) Abstract: The change rules of fermenting parameters of Luzhou-flavor fermented grains in pits period were studied. The results were summed up as follows: moisture content increased greatly and achieved the highest value in the preceding 23 d, then kept stable and remained unchanged in late fermentation period; acidity kept increasing slowly in the preceding 23 d, then increased rapidly and achieved the highest value; the consump- tion of starch in the preceding 23 d was quite huge, then dropped rapidly and dropped slowly; reducing sugar content increased rapidly in the pre- ceding 3 d and achieved the highest value, then dropped rapidly in the chief fermentation period and did not change in late fermentation period; al- coholicity kept increasing with the proceeding of fermentation, then it dropped slightly as it achieved the highest value, and it remained unchanged in late fermen