发酵温度调控对浓香型白酒主要香味成分生成的影响

Effects on Main Flavor Compounds Forming by Temperature Controlling in Strong-Flavor Chinese Liquor Fermentation

研究了用换热方式实现对浓香型白酒发酵过程温度进行控制的新方法。通过对控温发酵与传统发酵方法进行对照试验,检测不同发酵期糟醅中主要香味成分的含量,探讨主要香味成分的生成规律,以及控温发酵方法对基酒质量的影响,证明用换热方法实现对浓香型白酒发酵温度进行控制是可行的。

A new method of temperature control by heat exchange were studied. Comparative test were carried out between the pit installed heat exchanger and the control, and the contents of all flavoring compounds in fermentation material were measured to explore some rules in the proceeding of fermentation, and the quality of crude spirits was also evaluated. The results indicated that controlling temperature by heat exchange was feasible in strong-flavor Chinese liquor fermentation.