白酒地缸发酵过程中酒醅温度及理化指标分析

Changes in temperature and physiochemical indexes of fermenting grains during liquor fermentation in underground vats

使用存储式温度记录仪记录发酵过程中酒醅温度变化规律,并比较季节及环境温度、地缸周边土壤对酒醅温度的影响。发现酒醅温度整体趋势符合发酵工艺要求。冬季地缸中同一位置酒醅温度发酵过程中温度变化较夏季小。地缸周边土壤对酒醅温度影响较大,越接近地缸壁酒醅温度越低。酒醅温度通过影响酒醅理化指标而直接影响白酒质量。测定地缸中不同测温点酒醅中还原糖、酒度、淀粉、酸度等理化指标值,发现酒醅温度高的地方还原糖、酸度、酒度越高,淀粉含量越低。该研究为设计白酒机械化发酵设备提供了借鉴。

This study aimed to understand temperature changes in the fermented grains during liquor fermentation in underground vats. The temperature variation of the fermented grains was recorded by in situ temperature recorders. The effects of season, ambient temperature, and soil around the tank were compared. It was found that the temperature waves in winter were less than that in summer. The influences of soil were significant, the closer the grains to the surface vats wall, the lower the temperature. Furthermore, the temperature directly affected the liquor quality by influencing the physiochemical indexes of fermented grains. The contents of reducing sugar, acidity and alcohol were higher, and starch level significantly decreased at high temperature. This study provides a reference for designing mechanized liquor fermentation equipment.