应用功能微生物菌剂提高酱香白酒窖面酒质量的研究

Application of Functional Microbial Agents to Improve the Quality of Pit-Surface Liquor in the Production of Jiangxiang Baijiu

窖面酒是酱香型白酒勾兑过程中非常重要的一种香型酒,对于酱香白酒主体香的呈现起到了至关重要的作用。因此,各大酱香型白酒企业对于窖面酒的生产都格外重视。本研究利用筛选出的4种功能微生物,制作菌剂并应用于酿酒生产中。结果表明,微生物菌剂能够有效提高窖面酒的质量,窖面酒的曲香和整体风格特征都有明显提高。另外,本研究利用多元统计分析的手段,初步探索了决定窖面酒质量的15种关键物质因子。

Pit-surface liquor is an important kind of flavoring liquor in the blending of Jiangxiang Baijiu and it plays a crucial role in the formation of main flavor of Jiangxiang Baijiu. Therefore, most Jiangxiang Baijiu distilleries pay special attention to the quality of pit-surface liquor. In this study, 4 selected functional microbes were used to make microbial agents and then the agents were used in liquor-making. The results demonstrated that the agents could effectively improve the quality of pit-surface liquor, and its aroma and styles got improved evidently. Besides, multivariate statistical analysis was used to explore 15 key material factors that determine the quality of pit-surface liquor.