两种堆积醅对芝麻香型白酒发酵特性和香气品质的影响.docVIP

两种堆积醅对芝麻香型白酒发酵特性和香气品质的影响 万清徽 谢圣凯 高大禹 张国顺 韩冷 夏海锋 陈建新 江南大学粮食发酵工艺与技术国家工程实验室 江苏泰州梅兰春酒厂有限公司 X 关注成功！ 加关注后您将方便地在 我的关注中得到本文献的被引频次变化的通知！ 新浪微博 腾讯微博 人人网 开心网 豆瓣网 网易微博 摘????要： 高温堆积是芝麻香型白酒生产的关键工艺, 其效果直接影响后续发酵及最终酒样质量。受温度和氧浓度影响, 堆积结束时, 表层醅和中心醅中酵母和细菌数量不同, 两者的糖化酶、淀粉、酸度、还原糖和酒度也存在明显差异。为探讨2种不同堆积醅对芝麻香型白酒生产的影响, 通过实验室控温模拟窖内发酵实际温度变化, 将表层醅和中心醅按不同混合比例混合后进行对比发酵。研究发酵过程理化指标动态变化, 并应用气相色谱-质谱联用 (gas chromatography-mass spectrometer, GC-MS) 结合感官品评分析最终酒样。实验结果表明, 不同混合比例酒醅理化指标变化存在差异;实际生产混合酒醅控温发酵所得酒样最接近工厂原酒样;中心醅占比较大的酒醅所产酒具有芝麻香型酒风味特征, 推测中心醅与芝麻香型白酒典型风味形成关系较大。 关键词： 芝麻香型白酒; 堆积过程; 控温发酵; 感官品评; 气相色谱-质谱 (GC-MS) ; 作者简介：万清徽 硕士研究生 作者简介：陈建新 高级工程师 E-mail:jxchen@ 作者简介：夏海锋 副教授 E-mail:hfxia@ 收稿日期：2017-05-16 Effects of two kinds of accumulated grains on fermentation characteristics and aroma quality of sesame-flavor liquor WAN Qing-hui XIE Sheng-kai GAO Da-yu ZHANG Guo-shun HAN Leng XIA Hai-feng CHEN Jian-xin National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University; Meilanchun Distillery Co.Ltd.; Abstract： The accumulation is a key process in the production of sesame flavor liquor, and directly affects the subsequent fermentation and the quality of the final sample.Effected by the temperature and oxygen concentration in the accumulation process, at the end of the accumulation, there are significant differences in the amount of yeast and bacteria between the surface and the core, and the saccharification enzymes, starch, acidity, reducing sugar and alcohol between them were also different.In order to investigate the effect of two different accumulation grains on the production of sesame flavor liquor, the actual temperature of fermentation in the pit was simulated by laboratory temperature control, and the surface grains and the core grains were mixed according to different mixing ratio for fermentation.The dynamic changes of physical and chemical indexes in the fermentation process were studied and the final samples were analyzed by GC-MS combined with sensory evaluation.Th