关于压醅工艺与传统工艺酿造清香型原酒的品质分析研究

Study on the Quality Analysis of the Original Wine Brewed by Pressing Mash Technology and Traditional Technology

清香型大曲白酒生产压醅工艺发酵周期多为56天,而传统工艺发酵周期为28天。试验选择72个原酒酿造班组所产的压醅工艺大[米查]、二[米查]原酒和传统工艺大[米查]、二[米查]原酒各36批原酒为研究对象,系统比较两种工艺生产原酒的总酸、总酯、特优级酒率以及出酒率数据。结果发现,压醅工艺较传统工艺大[米查]、二[米查]酒总酸分别提高0.16g/L、0.04g/L;压醅工艺较传统工艺大[米查]、二[米查]酒总酯分别提高1.76g/L、0.24g/L;其中压醅工艺所产大[米查]原酒总酸、总酯均显著高于传统工艺原酒。此外,压醅工艺较传统工艺特优级酒率提高了2.86%,而出酒率则降低了0.57%。通过本次研究表明,采用压醅发酵工艺可在一定程度上提升清香型原酒的品质,从而为白酒企业产品酒体设计和品质提升提供更多优质基酒。

The fermentation cycle of pressing fermented grains in Daqu liquor production was 56 days,while that of traditional fermentation was 28 days.In this experiment,36 batches of fermented grains produced by 72 original wine brewing teams were selected as the research objects,and the data of total acid,total ester,super grade liquor rate and liquor yield of the two technologies were compared systematically.The results showed that the total acid and ester of fermented grains were increased by 0.16g/L and 0.04g/L,respectively,and 1.76g/L and 0.24g/L respectively.In addition,compared with the traditional technology,the rate of super grade liquor in the pressing mash technology increased by 2.86%,while the rate of liquor production decreased by 0.57%.Through this study,it is indicated that the quality of the original liquor can be improved to a certain extent by adopting the fermentation technology of pressing fermented grains,so as to provide more high-quality base liquor for liquor enterprise product body design and quality improvement.