酒精浓醪发酵的试验研究

Experiments of Thick Mash Fermentation

对酒精浓醪发酵工艺进行初步探索,在浓醪中添加酸性蛋白酶,缩短发酵周期,在起始总糖为28.25%的情况下,酒度提高4.87%,发酵时间缩短27h;酸性蛋白酶的最适添加范围为10～15u/g干料,生产上考虑成本可选择在5～10u/g干料间;酒糟滤液回用可提高发酵醪酒度近2%,且与酸性蛋白酶一起,比单独使用酸性蛋白酶酒度提高0.89%;木聚糖酶的添加使发酵成熟醪粘度降低,淀粉利用率提高。

The thick mash fermentation techniques were studied. The addition of acid protease in thick mash could shorten fermentation period by 27 h and increase alcohol degree by 4.87 % （initial total sugar content as 28.25 %）. The optimum addition level of acid protease was 10 - 15 u/g material and it was 5 - 10 u/g material in practice in consideration of cost. The reuse of the filtrate of distiller＇s grains could increase alcohol degree of fermenting mash by about 2 %. Its reuse together with acid protease could increase alcohol degree by 0.89 % （compared with the use of acid protease alone）. The addition of xylanase could reduce the viscosity of the matured fermenting mash and increase the use rate of amylum.