机械润粮工艺对酱香型白酒生产的影响

Influence of mechanical grain wetting process on the production of sauce-flavor Baijiu

该实验在保持与传统润粮工艺用水量及水温一致的情况下,建立了机械润粮法,以下沙、造沙和轮次生产为例,探究机械润粮对酱香型白酒生产的影响。结果表明,与传统润粮工艺相比,机械润粮工艺酒醅中的酸度、还原糖、淀粉、水分含量等指标均无显著性差异(P>0.05);两种不同润粮工艺生产1~7轮次基酒总酸、总酯含量和变化趋势较为一致,二等酒比例均在90%左右,机械润粮工艺生产基酒产能及大回酒比例略优于传统润粮工艺。机械润粮可控性高、节约劳动力,安全系数高,可在酱香型白酒酿造润粮环节推广应用,同时也为酱香型白酒机械化、智能化酿造提供支撑。

The mechanical grain wetting method was established in this experiment where the water consumption and water temperature matched those of the traditional grain wetting process.The influence of mechanical grain wetting on the production of sauce-flavor(Jianggxiangxing)Baijiu was explored taking Xiasha(sorghum firstly added in sauce-flavor Baijiu production),Zaosha(sorghum secondly added in sauce-flavor Baijiu production)and rounds as examples.The results indicated that the physicochemical indexes(acidity,reducing sugar,starch,water content,etc)of fermented grains had no significant differences between the mechanical grain wetting process and the traditional grain wetting process(P>0.05).The contents and variation trend of total acid and total ester in 1st-7th rounds of base liquor produced by the two different grain wetting processes were consistent,the proportion of second-class liquor was about 90%,and the production capacity of base liquor and the proportion of Dahuijiu by mechanical grain wetting process were slightly better than those by traditional grain wetting process.With high controllability,labor saving and safety factor,the mechanical grain wetting could be applied in the process of sauce-flavor Baijiu brewing grain wetting,and also provided support for mechanization and intelligent brewing of sauce-flavor Baijiu.