原料成分对浓香型白酒发酵糟醅感官质量的影响

Effect of Raw Material Components on Sensory Quality of Fermented Grains of Luzhou-flavor Baijiu

添加不同比例粮粉、糠壳和大曲进行浓香型白酒窖外模拟发酵试验,研究了不同原料结构对糟醅感官质量的影响。结果发现:大曲、糠壳含量过高或过低都会影响糟醅的感官品质,只有当粮粉含量在20%和25%、糠壳含量在20%和25%、大曲含量为20%时,发酵比较正常,糟醅颜色为猪肝色,显得柔熟、有骨力,含水量也较正常,和实际生产情况较为吻合。

Different ratios of grain flour,chaff shell and Daqu were added to simulate fermentation of Luzhou-flavor liquor outside cellar.The effects of different raw material structure on sensory quality of grains were studied.The results showed that too high or too low contents of Daqu and chaff shell could affect sensory quality of grains.Only when the content of grain flour was 20%and 25%,the content of chaff shell was 20%and the content of Daqu was 20%,the fermentation was positive.Often,the grains are porcine liver color,soft and strong,with normal moisture content,which is consistent with the actual production situation.