小曲原酒中缺陷性成分影响因素的研究

Influencing Factors of Defective Components in Xiaoqu Base Liquor

为了提高小曲原酒的质量,对小曲原酒中的糠醛、甲醇、杂醇油等缺陷性成分的影响因素进行了研究。结果表明,小曲原酒中的缺陷性成分不仅与原料中的单宁、果胶质、粗蛋白的含量有关,还与谷壳的用量、糟醅酸度以及入池酒醅水分等因素有关,且与影响因素之间均呈正相关的关系。

In order to improve the quality of Xiaoqu base liquor, the factors influencing the defective components in the base liquor such as furfural, methanol and fusel oil were studied. The results suggested that, the defective components were not only related to the content of tannin, pectin and crude protein in raw materials, but also related to the use amount of husk, the acidity of mixed grains and the water content of pit-entry fermented grains, and there were positive correlations among them.