传统凤型大曲后熟期成熟度评价及最佳贮藏期研究

Maturity evaluation and optimum storage time of traditional Feng-type Daqu in post-maturity period

大曲是白酒发酵过程的催化剂,是各类菌系、酶系、物系的复合体。大曲后熟期成熟度对出酒率和酒质影响极大,但目前大曲质量等级的确定主要依靠感官评价,理化检测应用较少。该文以凤香型大曲为代表,用基于层次分析法的模糊数学评判系统对不同贮藏期的大曲指标进行比较分析,建立了科学评价大曲质量的指标体系模型,以期揭示大曲质量与贮藏期的关系。结果表明,影响大曲成熟度的理化指标权重由大到小依次为酒化力、糖化力、发酵力、酸度、液化力和酯化力、水分和淀粉;大曲在贮藏3~5个月各个指标均表现优异,具有较好的后熟期成熟度,尤其是在贮藏第3个月表现最为优异。

As the catalyst and power output of Baijiu(Chinese liquor)fermentation,Daqu,a complex carrier,is abundant in strains,enzymes and objects.The maturity of Daqu in late maturity has a great impact on the Baijiu yield and quality.However,the quality evaluation of Daqu is greatly dependent on sensory evaluation,while the physicochemical testing is applied as a supplement.In order to establish a scientific evaluation system for Daqu quality and reveal the relationship between intrinsic quality and storage time of Daqu,Feng-type Daqu was used as the material,physicochemical indexes in different storage time was compared using fuzzy mathematics evaluation system based on analytic hierarchy process.The results showed that the most important physicochemical indicator affecting the maturity of Daqu was alcoholic power,followed by saccharifying power,fermentation power,acidity,liquefaction power and esterification power,moisture and starch.Daqu performed good maturity in the post-maturity period with 3-5 months of storage,especially in the third month of storage.