纯手工酒曲与机械酒曲的米香型白酒品质对比分析

Comparative Analysis of the Quality of Mixiang Baijiu Produced by Handmade Jiuqu/Mechanical Jiuqu

通过对纯手工酒曲与机械酒曲生产的米香型白酒进行酒质、出酒率的分析,以明确机械酒曲在米香型白酒生产中的应用。结果表明,机械酒曲比纯手工酒曲更容易控制发酵过程中的酸度变化,且发酵醪液酒精度也比纯手工酒曲高;机械酒曲的出酒率、原酒酒精度、醛类风味物质及卫生指标优于纯手工酒曲;在总酸和酯类风味物质上,机械酒曲含量均比纯手工酒曲低,但在感官上,机械酒曲的香味及口感要优于纯手工酒曲,且达到高度酒优级标准,其酸酯比例协调,酒体整体品质较纯手工酒曲高。

The quality and the yield of Mixiang Baijiu produced by handmade Jiuqu and mechanical Jiuqu respectively were compared to explore the use of mechanical Jiuqu in Baijiu production.The results suggested that,compared with handmade Jiuqu,the control of acidity in fermenting process was easier and alcohol content in fermented mash was higher with the use of mechanical Jiuqu.Besides,liquor yield,alcohol content of base liquor,aldehydes content,and health indexes in Mixiang Baijiu by mechanical Jiuqu were superior,the content of total acids and esters was lower,and liquor taste and aroma were better,and its overall quality was superior to Baijiu by handmade Jiuqu.