利用冷风摊凉控制酒醅入窖温度对浓香型白酒发酵的影响研究

Study on Effect of Air Cooling System Control Start Temperature of Fermented Grains on Strong Aroma-type Baijiu Production

浓香型白酒的酒醅入窖温度对酒醅窖内发酵有重要影响,入窖温度是浓香型白酒酒醅发酵重要的工艺控制参数。利用冷风摊凉的方式控制酒醅入窖温度,探究入窖温度发酵过程酒醅的温度变化、物质消耗、产酒率和酒质的影响。结果表明:冷风摊凉有利于控制酒醅入窖温度,对出窖酒醅的理化影响不显著,对出酒率、优质率和基酒中己酸乙酯含量有显著影响,获得了试验车间酒醅夏季最佳的入窖温度区间为22℃~23℃,能够提高2.17%的出酒率和2.06%的优质酒率,带来较大的经济效益的增长。利用冷风摊凉控制酒醅入窖温度对浓香型白酒夏季发酵产生有利的影响,尤其在高温季节时,该技术是一种有效的调整浓香型白酒酒醅入窖温度工艺参数的方法,有助于推动浓香型白酒发酵的机械化和智能化。

The temperature of starting for fermented grains of strong aroma-type Baijiu has an important influence on the fermentation,which is an important process control parameter.In this paper,the air cooling system was used to control start temperature of fermented grains,the effects of temperature change,material consumption,yield and quality during fermentation were investigated.The results show that the air cooling system was conducive to control the start temperature of fermented grains,there was no significant impact on physical and chemical indexes of fermented grains at the end of fermentation,but had a significant influence on the yield,high quality yield and ethyl hexanoate,and could increase the yield of 2.17%and high quality yield of 2.1%,the increase yields produce greater economic benefits.Meanwhile,The research obtained the optimal start temperature range of 22℃~23℃for fermented grains in summer in the test workshop.To sum up,controlling the start temperature of fermented grains with cold air has a favorable effect on the fermentation of strong aroma-type Baijiu in summer,especially in the high temperature season,it is an effective method to adjust the technological parameters of the start temperature of fermented grains,and it is helpful to promote the mechanization and intellectualization of strong aroma-type Baijiu production.