食品与发酵工业2017，Vol.43Issue(11)：9-15,7.DOI:10.13995/j.cnki.11-1802/ts.014780
两种堆积醅对芝麻香型白酒发酵特性和香气品质的影响
Effects of two kinds of accumulated grains on fermentation characteristics and aroma quality of sesame-flavor liquor
万清徽 1谢圣凯 1高大禹 1张国顺 2韩冷 2夏海锋 1陈建新1
作者信息
- 1. 江南大学 粮食发酵工艺与技术国家工程实验室,江苏无锡,214122
- 2. 江苏泰州梅兰春酒厂有限公司,江苏泰州,225300
- 折叠
摘要
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.The results showed that there are differences in the physical and chemical indexes of different mixing ratio.The actual production of mixed fermented grains was the closest to the original wine samples of the factory.The middle grains in a larger proportion produced the fermented wine with sesame flavor,it was speculated that the formation of the core grains and the sesame flavor liquor had a great relationship.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)Key words
sesame-flavor liquor/accumulation/temperature-controlled fermentation/sensory evaluation/gas chromatography-mass spectrometry (GC-MS)引用本文复制引用
万清徽,谢圣凯,高大禹,张国顺,韩冷,夏海锋,陈建新..两种堆积醅对芝麻香型白酒发酵特性和香气品质的影响[J].食品与发酵工业,2017,43(11):9-15,7.
