人工老熟窖泥对固态酿造白酒质量的影响研究

Effects of Manmade Aged Pit Mud on the Quality of Baijiu by Solid-State Fermentation

通过理化、色谱分析技术,研究出人工老熟窖泥对固态酿造白酒质量的影响。通过人工老熟窖泥培养技术,以4种窖泥90 d培育出具有泥质乌黑、绵软、较强黏性、窖香浓郁的人工老熟窖泥,并以4种不同的窖泥进行浓香型白酒的酿造,通过理化、色谱分析技术,测定酒体中香味成分的含量。结果表明,窖泥(b)所产酒中总酸、总酯含量最高,分别达到0.94 g/L、3.04 g/L,己酸乙酯、乳酸乙酯、乙酸乙酯含量分别为1.32 g/L、0.88 g/L、0.55 g/L,这与老窖泥所产酒相近。通过感官分析得出,窖泥(b)所产酒质具有干净、绵甜、窖香、回味悠长的特点。

The effects of manmade aged pit mud on the quality of Baijiu by solid-state fermentation were investigated through physiochemical and chromatographic analysis. Four kinds of pit mud（90 d culture） with black color, strong viscosity and strong pit aroma were used respectively in the production of Nongxiang Baijiu. The content of the flavoring components in the produced Baijiu was measured. The results suggested that, Baijiu produced by pit mud（b） had the highest content of total acids and total esters（up to0.94 g/L and 3.04 g/L respectively）, and its content of ethyl caproate, ethyl lactate, and ethyl acetate were 1.32 g/L, 0.88 g/L and0.55 g/L respectively, close to Baijiu produced by aged pit mud; besides, Baijiu produced by pit mud（b） had the features including clean and soft taste, strong aroma, and long aftertaste etc.