芝兰香型白酒堆积过程状态研究

Study on the process status during the stacking fermentation ofzhilan-flavor liquor

通过分析堆积过程中糟醅的理化指标温度、水分、酸度、还原糖和微生物区系,研究芝兰香型白酒堆积过程状态。结果表明:堆积过程中糟醅温度持续上升,水分先下降后上升,酸度一直呈下降趋势,糖度先升高后降低;细菌和酵母菌占主要部分,霉菌较少,细菌和酵母生长繁殖过程状态均呈现先升高后略微降低趋势,霉菌呈一直降低趋势;控制堆积最高温是工艺关键点,直接影响芝兰香白酒的品质与香型典型性,冬季控制堆积温度为52℃,春秋季46℃。

The accumulation process of zhilan-flavor during the stacking fermentation was studied by analyzing the physicochemical indexes(temperature,moisture,acidity,reducing sugar)and microbial flora of grains.The results show that the temperature of grains increased continuously,the moisture of grains rose after the first fall,the acidity was always in a downward trend,and the reducing sugar content decreased after an initial increase.Bacteria and yeasts of grains accounted for the major part of microbes during the stacking fermentation,and moulds accounted for fewer.The growth and reproduction process states of bacteria and yeast showed a slightly decreasing trend after the first rise,while that of mould was always decreasing.Controlling the highest temperature of accumulation is the key point of the process,which directly affects the quality and flavor typicality of zhilan-flavor liquor.The accumulation temperature is 52℃in winter and 46℃in spring and autumn is the best technological condition.