黄水提前移除对固态发酵浓香型原酒质量与出酒率的影响

Effect of advanced removal of Huangshui fluid on quality and yield of Nongxiang flavor crude Baijiu of solid-state fermentation

目的:提高浓香型原酒质量。方法:以多粮固态法白酒为研究对象,在酒糟入窖发酵一个周期内的不同时间抽出黄水,研究提前移除黄水对酒质和出酒率的影响。结果:在酒糟入窖发酵第40天时移除黄水,与对照组在发酵结束第60天时移除黄水相比,原酒的出酒率较高(P>0.05),优质酒率、优级酒中己酸乙酯含量和己酸乙酯/乳酸乙酯比值均显著提升(P<0.05),乙醛、高级醇含量显著降低(P<0.05)。结论:获得较优的黄水提前移除时间为酒糟入窖发酵第40天,为提高固态法浓香型原酒品质提供了新的途径。

Objective:The aim of this study was to improve the quality of Nongxiang flavor crude Baijiu.Methods:The effect of advancd removing Huangshui fluid in on the quality and yield of crude Baijiu was studied in multi-grain traditional Baijiu at different times during the cellar fermentation cycle.Results:When Huangshui fluid was removed at the 40th day of cellar fermentation of distilled alcoholic fermentative material,compared to the control group at 60th day,the yield of the crude Baijiu was higher(P>0.05),and the high quality ratio of crude Baijiu,ethyl hexanoate content and ethyl hexanoate/ethyl lactate in superior crude Baijiu were significantly increased(P<0.05).However,the content of the acetaldehyde and the higher alcohol of the crude Baijiu were significantly decreased(P<0.05).Conclusion:The optimal time of advanced removing Huangshui fluid was at the 40th day of cellar fermentation of distilled alcoholic fermentative material.This study provides a new approach for improving the quality of Nongxiang flavor crude Baijiu by solid-state fermentation.