浓香型白酒杜康酒醅发酵过程中理化指标变化规律

Changes in physicochemical properties of fermented grains of strong-aroma liquor ‘Dukang’during fermentation

酒醅的理化指标检测是各大白酒生产企业用于监控日常酿造生产过程的重要环节。对浓香型白酒杜康发酵过程中酒醅的理化指标进行跟踪检测发现,酒醅的水分和酒精含量在前10天分别上升至73.70%和94.68mg/g(酒醅)后趋于平稳;总酸在前20天急剧升高至1.15g/100g(酒醅)后趋于平衡,pH值呈下降趋势;还原糖和淀粉在前20天分别快速下降至0.09和9.40g/100g(酒醅);总酯在前10天快速上升后再下降,并维持在4.0g/100g(酒醅)左右;氨态氮和有效磷在发酵前期下降,后期上升;粗蛋白的含量随发酵逐渐上升。发酵过程中理化指标的变化具有较明显的规律性。这对于揭示浓香型杜康酒的发酵机理,以及在实际生产中利用理化指标数据更准确地指导工艺操作具有重要的现实意义。

Measuring physicochemical properties of fermented grains is important for monitoring production in liquor making enterprises. In this study,physicochemical properties of fermented grains of a strong-aroma liquor ‘Dukang’ during fermentation were analyzed. The results showed that in the first 10 days,the moisture and alcohol contents of fermented grains increased to 73.70% and 94.68 mg/g,respectively,and then became stable. Besides,in the first 20 days,total acids increased rapidly to 1.15 g/100 g and then tended to be balanced,while the pH value decreased. Moreover,reducing sugar and starch declined sharply to 0.09 g/100 g and 9.40 g/100 g,respectively. Furthermore,total esters rose rapidly in the first 10 days,then decreased and stabilized to about 4.0 g/100 g fermented grains. In addition,the ammonia nitrogen and available phosphorus decreased at early stage of fermentation and increased later,and the content of protein increased gradually with fermentation. The results indicated that the changes in physicochemical properties of fermented grains during fermentation had obvious regularity,which are helpful for revealing fermentation mechanisms and guiding the production of strong-aroma liquors.