不同季节李渡特香型白酒发酵特性比较

Comparative study on fermentation characteristics of Lidu Texiangliquor brewed in different seasons

对不同季节李渡特香型白酒的发酵温度、水分、酸度、淀粉、酒精含量以及新酒总酸总酯、微量成分、出酒率、感官指标进行了测定。结果表明:旺季、平季、淡季入窖温度有显著差异,旺季入窖温度为16~19℃,平季、淡季入窖温度为20~25℃,发酵快慢及顶温不同;旺季、平季、淡季的入窖酸度范围分别为1.1~1.4,1.2~1.5,1.4~1.8 mmol/10 g,其出窖酒醅酸度、新酒总酸含量依次递增且差异显著;旺季、平季、淡季的入窖水分分别在56%~58%,57%~59%,58%~60%,其入窖淀粉浓度和出窖酒醅酒精含量依次递减且差异显著,而不同季节新酒微量成分也存在差异。综上,旺季新酒产品质量好,应在平季、淡季尽量降低入窖温度,提高入窖水分,降低酒糟淀粉含量,以期控制酒糟酸度,提升新酒品质。

To study on the characteristics of condition of the fermenting grain entering the cellar and the original spirits of Lidu Texiang liquor in different seasons,the fermented temperature,moisture,acidity,starch and alcohol content of the fermenting grains were measured,and total acids and esters content,trace components,alcohol yield and sensory evaluation of original spirits were analyzed.The results showed that the fermented temperature presented significant differences in peak season,shoulder season and slack season.The cellar entry temperature is 16~19℃in peak season,and the cellar entry temperature is 20~25℃in the shoulder season and slack season.The fermentation speeds and overhead temperatures were different.The aciditiesof the fermenting grains in peak season,shoulder season and slack season were 1.1~1.4,1.2~1.5 and 1.4~1.8 mmol/10 g,respectively.Besides,significant differences in acidity and total acids and esters content of wine were appeared in these seasons.Moisture entering the cellar during the peak season is 56%~58%,the shoulder season is 57%~59%,and the slack season is 58%~60%.Moreover,the starch in fermenting grains and the alcohol content in fermented grains in peak,shoulder and slack seasons revealed in descending order,and the obvious differences ofthe starch and alcohol content in grains andmicroconstituents in different seasons is found.It is noted that the quality of original spirits in peak season had advantage over shoulder season and slack season.Considering the fermentation characteristics of Texiang liquors in different seasons,in order to reduce the acidity of fermented grains and even improve the quality of new liquor,in shoulder season and slack season,the fermented temperature and the starch content in fermenting grains should be kept at a lower level and the moisture in fermenting grains at a higher level.This study will provide a theoretical basis for adjusting the brewing process of Texiang liquor in different seasons.