影响酒醅淀粉测定因素的探讨.pdfVIP

VoI.43.N:!.l 第 43 卷第 l 期 酿酒 201 6 年 1 月 Jan. , 2016 LIQUOR MAKING 文章编号:1∞2-8110(2016)01-∞80-03 影晌酒酷淀粉测定因素的探讨 张辉1 ，梁绍勋 1 ，汤有宏 1气卢闪闪 1 (1.安徽古井贡酒股份有限公司，安徽毫州 236820; 2安徽省固态发酵工程技术研究中心，安徽毫州 236820) 摘 要:在酿酒实际生产中，酒黯淀粉的含量对浓香型大曲洒的质量和数量有着重要的影响力，通过测定出池酒 酷淀粉的含量可以掌握酒酷的发酵程度，以此改善酒酷入池的条件未提高大曲酒的质量。通过对出池酒酷淀粉 含量测定影响因素的探讨，结果显示滴定时滴定速度、定糖时三角瓶规格不统一、电炉型号不统一和称样时未混 匀是造成淀粉测定误差大的要因。 关键词:ii!i酷;淀粉;测定 中图分类号:TS262.3; TS207.3 文献标识码:B Discussions on the Influence Factors of Determination of Fermented Grains of Starch 1 1 1 ZHANG Hui t, LIANG Shao-xun ,TANG You-hong ,2,LU Shan-shan (l.Anhui GujingGongjiu Co. Ltd. , Bozhou , Anhui 236820 , China; 2.Anhui Solid-state fermentation of Engineering Technology Research Center, Bozhou, Anhui 236820, China) Abstract:In the actual production of wine , fermented grain starch content has impo归nt influence on the quality and quantity of Luzhou flavor Daqu liquor, through test of the content of fermented grains starch from the p∞，1 can grasp 由e extent fermentation of fermented grains , based on 由is we can improve 由e condition of fermented grains which enter into the pool to improve the quality of Daqu liquor. Through investigation ahout the factors which have influence on content test of 出e fermented grains out of pool , we can conclude that the titration speed, triangle botÙe specifications when defining sugar are not unifi时， furnace ty