不同入窖糟醅在发酵过程中有机酸的变化及对酒质的影响

Changes of organic acids in fermented grains of different pit entry grains and their effects on liquor quality

本文对不同入窖糟醅在发酵过程中有机酸的变化及对酒质的影响进行了检测分析,结果发现在发酵前期,四口窖池中的酸度都以缓慢的速度增长,发酵进行到20 d左右时有酸度小幅度的下降,发酵进行到30~40 d糟醅中的各种有机酸的含量都有明显的增长,有机酸与醇类物质酯化反应生成相应的酯类。还发现夏季入窖糟醅的温度高,入窖酸度应保持在1.6~2.0之间,才能保证微生物在前期能够快速进入高效率的发酵状态,酸度过高或过低都会对酒质造成影响。本试验为浓香型白酒发酵参数的优化提供了理论基础。

in this article,the changes of organic acids in different fermented grains and their effects on liquor quality were detected and analyzed.The results showed that in the early stage of fermentation,the acidity in four pits increased slowly,and the acidity decreased slightly when the fermentation lasted for about 20 days,and the content of organic acids in fermented grains increased obviously when the fermentation lasted for 30~40 days Esterification with alcohols to form corresponding esters.It was also found that the temperature of fermented grains entering the cellar was high in summer,and the acidity of fermented grains entering the cellar should be kept between 1.6 and 2.0,which could be sure that microorganisms can quickly enter the high-efficiency fermentation state in the early stage,and that too high or too low acidity will affect the quality of liquor.This experiment provides a theoretical basis for the optimization of fermentation parameters of Luzhou flavor liquor.