新窖池内不同糟层白酒质量差异研究

The Study of Liquor Quality of Fermented Grains at Different Spatial Layers in New Pit

本文对新窖池入窖、出窖的上层、中层及下层糟醅分别进行水分、酸度、淀粉含量的检测,实验结果表明:各层糟醅水分含量差异不大,均在55%—65%之间;对于出窖糟醅,从窖面到窖底,酸度逐渐增加,而对于入窖糟醅上层酸度高,中下层由于加粮的降酸作用,酸度低;对淀粉含量进行分析,在窖池中下部微生物种类丰富、数量较多,通过微生物的作用,更利于淀粉的分解及转化,故其淀粉利用程度相对较高。对出窖的上层、中层及下层糟醅蒸馏得到的基酒膜过滤后进行气相色谱检测,结果表明:在该气相色谱条件下,乙酸乙酯、丁酸乙酯、乳酸乙酯、己酸乙酯能较好分离;通过检测得出,对于不同层次的基酒,酒中检测到的四种酯类物质含量有差异,其中丁酸乙酯在三个样品中含量均较少,含量在40mg/100ml左右,己酸乙酯在三个样品中含量较稳定,均在150-190mg/100ml之间,而其余二种物质在各样品中含量差异较大。由于窖池底部的渗水,代谢异常,综和分析可知本窖池发酵过程中中层糟醅所得基酒质量较好。

In this paper,determining moisture content,acidity and starch content before been thrown into or after being taken out from the pit of fermented grains at different spatial layers(in upper/middle/layers or at the bottom)in new pit.The results suggested that:1)There was no significant difference between different layers of fermented gra ins in moisture content,ranging from 55%to 65%;2)The acidity of fermented grains gradually increased after being taken out from the pit from top to bottom,but it was low in middle and the lower layers before being fermented because of new grains;3)The middle and the lower layers were better suited microorganism to live and breed,which leaded to high utilization of starch.The liquor distilled from different spatial layers of pit and filtered by membrane was determined by gas chromatography,the results indicated that:1)Under certain chromatographic conditions,ethyl acetate,ethyl butyrate,ethyl lactate,ethyl caproate could be well separated;2)The contents of four main kinds of ethyl esters of wines of different spatial layers of pit were different,ethyl butyrate in three samples was less,about 40 mg/100 ml,the content of ethyl caproate was stable,ranging from 150-190 mg/100 ml,and the content of the other two substances in each sample was quite different.Because of water seepage at the bottom of the pit and metabolic abnormalities of microorganism,the wine from the middle layer was much better.