五粮生料液态发酵酿造浓香型白酒的初步试验

Preliminary test of strong-flavor Baijiu production by liquid-state fermentation with five kinds of uncooked grains

为了探索五粮生料液态发酵过程中残糖及乙醇变化,为改进发酵工艺提供参考依据。以高粱、大米、糯米、小麦和玉米为原料,采用生料液态发酵法在室温条件下酿造浓香型白酒,先使用5种原料单独发酵16 d后,再混合发酵6 d,考察发酵过程中残糖及乙醇的变化,并将发酵醪液蒸馏,分段取酒,测定产品主成分含量并进行感官评价。结果表明,5种原料单独发酵的总糖利用率均达90%以上,其中高粱的糖醇转化率最高,达到47.37%。混合发酵后产品实际出酒率为41.16%,所得58°白酒总酸含量为0.38 g/L、总酯含量为1.19 g/L、甲醇含量为0.16 g/L;65°白酒总酸含量为0.31 g/L、总酯含量为1.45 g/L、甲醇含量为0.19 g/L,具有浓香型白酒的酒体特征。

In order to explore the changes of residual sugar and ethanol in the liquid-state fermentation process of 5 grains raw materials, and provide a reference for improving the fermentation process, using uncooked sorghum, rice, glutinous rice, wheat and corn as raw materials, strong-flavor Baijiu (Chinese liquor) was brewed by liquid-state fermentation at room temperature. Five kinds of grains were first fermented separately for 16 d and then mixed fermented for 6 d, and the changes of residual sugar and ethanol during the fermentation were investigated. The fermented mash was distilled, and the liquor was collected at different times. The principal component content of the product was determined and sensory evaluation was performed. The results showed that the total sugar utilization rate of the five kinds of raw materials fermented separately was all more than 90%, and the conversion rate of sugar to ethanol of sorghum was the highest and reached 47.37%. The actual liquor yield of the product after mixed fermentation was 41.16%, and the content of total acid, total ester and methanol in obtained 58° Baijiu was 0.38 g/L, 1.19 g/L and 0.16 g/L, respectively. The content of total acid, total ester and methanol in obtained 65° Baijiu was 0.31 g/L, 1.45 g/L and 0.19 g/L, respectively, which had body characters of sauce-flavor Baijiu.