酱香型白酒出入窖糟醅性能评价的技术研究

Property Evaluation of Fermented Grains of Jiangxiang Baijiu

酱香型白酒的生产秉承传统工艺,其酿造过程的工艺管控主要依靠酒师的经验,主观性较强,不易传承。糟醅的理化指标监控主要采用化学法,检测速度慢,对酿酒生产的指导存在滞后性,且大量化学试剂的使用,不利于生态酿造。因此亟需引入快检技术,解决上述问题,本研究引入基于生物传感器的葡萄糖、L-乳酸及乙醇含量快检技术,并结合理化检测,建立糟醅性状的新的评价方式,对于酱香型白酒生产过程的把控具有重要意义。

The traditional production process of Jiangxiang Baijiu is mainly based on the experience of the operators, which is highly subjective and difficult to pass on. The monitoring of the physicochemical indexes of the fermented grains is mainly based on chemical methods, which is slow and lags behind the production process, and the use of chemical reagents is not environmentally friendly.Therefore, it is urgent to introduce a rapid detection technology to solve the above problems. In this study, the rapid detection technology of glucose, l-lactic acid and ethanol content based on biosensor is introduced. Together with physicochemical detection methods,a new evaluation method for the properties of fermented grains is established. This study is of great importance in the control of the production process of Jiangxiang Baijiu.