香醅蒸馏工艺在豉香型白酒中的应用研究

Application of Flavoring Fermented Multiple-grains in the Distillation of Chixiang Baijiu

对多粮香醅应用到豉香型白酒中的蒸馏工艺进行试验研究。以风味成分和感官品评为考察指标,对比4种不同的香醅蒸馏方式(斋酒串蒸、斋酒浸蒸、发酵醪串蒸和发酵醪浸蒸)对豉香型白酒风味的影响,发现串蒸工艺较浸蒸工艺的酸、酯含量提取率高,斋酒比发酵醪更适宜做蒸馏载体,所得酒液酸酯醇比例协调,因此以斋酒串蒸香醅为最优蒸馏方式;通过单因素实验,考察了底锅酒度、醅酒比、蒸馏速度、收酒酒度等因素对蒸馏效果的影响,得到斋酒串蒸香醅的最优工艺条件为底锅酒度20%vol、醅酒比1∶3、中速蒸馏(功率800 W)和收酒酒度30%vol,酒中总酯含量较斋酒提高2.55倍,串蒸酒酯香浓郁,酸、酯、醇比例恰当,感官质量提高。

The application of flavoring fermented multiple-grains in the distillation of Chixiang Baijiu was studied. With flavoring components and sensory score as the evaluating indexes, the effects of four different distillation patterns （cross-steaming with distilled liquor, soaking-steaming with distilled liquor, cross-steaming with fermented mash and soaking-steaming with fermented mash） of flavoring fermented multiplegrains on the flavor of Chixiang Baijiu were compared. The results showed that, cross-steaming had higher extraction rates of total acids and to- tal ester than soaking-steaming, and distilled liquor was a better distillation carrier instead of fermented mash due to its harmonious ratio of acids, esters and alcohols. Accordingly, cross-steaming of flavoring fermented grains with distilled liquor was the best distillation pattern. In addition, the effects of four factors on the flavor of distilled liquor were investigated, and the optimum technical conditions were summed up as follows： alcohol concentration on the bottom of the steaming bucket was 20 %vol, the proportion of fermented grains and distilled liquor was 1：3, the distillation speed was intermediate （800 W）, and the distillation proceeded until liquor was 30 %vol. Finally, the content of total ester in the produced liquor was 2.55 times than that of distilled liquor and the sensory quality of cross-steaming liquor got significantly improved.