陶融型白酒酿造工艺优化研究

Optimization of the Production Techniques of Taoxiang Baijiu

以陶融型原酒酿造工艺为研究对象,通过在生产实践下进行单因素实验,找出影响发酵结果的不同影响因素的最佳值,进行验证实验,并进行口感品评及色谱分析。结果表明,在春季水分为58%时出酒率最好,夏季则为58%~60%,秋季为60%,冬季为58%;润料水温为70~80℃,加浆水温在90℃以上,第一次加曲温度为45~55℃,第二次加曲时温度为35~45℃,入池温度春秋季为28℃左右,夏季为25℃左右,冬季为30℃左右时出酒率较高;入池酸度最佳值春季为1.2~1.5 m L/g,夏季为1.4~1.8 m L/g,秋季1.5~2.0 m L/g,冬季1.3~1.5 m L/g;入池糖分、淀粉最佳浓度分别为3.0%~4.0%、12%~14%;糠壳的最佳用量为16%~19%;小曲用量最佳比例:春秋季为0.6%~0.8%,夏季为0.4%~0.6%,冬季为0.8%~1.0%,麸曲用量以加入粮食用量的30%~35%为最优;发酵周期以45~60 d为最佳。验证结果表明,定型工艺下出酒率(粮/酒)在3.1~3.5,优质率则达到了95.4%以上,且酒体多粮香突出纯正、入口香甜、细腻醇厚、余味爽净、诸香协调。色谱分析结果表明,醇类物质13种,酮类物质2种,醛类物质3种,酸类物质6种,酯类物质19种,吡嗪类物质1种,乙酸乙酯平均值为4.74 g/L,己酸乙酯为1.0 g/L左右,乳酸乙酯为0.46 g/L,乙缩醛含量为0.69 g/L,体现了陶融型白酒的独特风格。

The production techniques of Taoxiang Baijiu base liquor were investigated. Single factor test was done to determine the best values of different factors influencing liquor fermentation. Furthermore, verified experiments, taste evaluation and chromato- graphic analysis were performed. The results showed that the highest liquor yield could be achieved under the following conditions： moisture content at 58 % in spring, 58 % to 60 % in summer, 60 % in autumn, and 57 % in winter; water temperature for moistening grains at 70~80 ℃, water temperature for syrup at above 90 ℃; Daqu adding temperature at 45~55 ℃ for the first time, and at 35~ 45 ℃ for the second time; pit entry temperature at about 28 ℃ in spring and autumn, at about 25 ℃ in summer and at about 30 ℃ in winter; pit entry acidity at 1.2~1.5 mL/g in spring, 1.4~ 1.8 mL/g in summer, 1.5~2.0 mL/g in autumn, and 1.3~1.5 mL/g in win- ter; pit entry sugar content and starch content at 3.0% to 4.0 % and 12 % to 14 % respectively; the use level of bran husk at 16 % to 19 %; the use level of Xiaoqu at 0.6 % to 0.8 % in spring/autumn, 0.4% to 0.6 % in summer, and 0.8 % to 1.0 % in winter; the adding level of bran starter at 30 % to 35 % of grains amount; fermenting period of 45~60 d. Verified experiments suggested that liquor yield （grains/liquor） was 3.1 ~3.5, and quality liquor rate was above 95.4 %. The produced liquor had pure and clean taste and harmo- nious flavor. Chromatographic analysis results suggested that there were 13 kinds of alcohols, 2 kinds of ketones, 3 kinds of alde- hydes, 19 kinds of esters, and 1 kind of pyrazine; ethyl acetate content was 4.74 g/L, ethyl caproate content was 1.0 g/L, ethyl lactate content was 0.46 g/L, and acetal content was 0.69 g/L, which reflected the typical styles of Taoxiang Baijiu.（Trans. by YUE Yang）.