通氧发酵技术对酱香白酒堆积过程的影响研究

Influence of Aeration on the Stacking Fermentation Process of Jiangxiang Baijiu

在酱香白酒堆积发酵时充入空气,对微生物生长情况、糟醅的温度、基酒的感官分析等指标检测发现:糟醅的发酵温度与发酵时间和充入的空气量均呈正相关,充入的空气量越大糟醅升温速度越快;酵母的增殖与充入空气量和糟醅温度相关,在不充入空气时酵母增殖缓慢,发酵结束时仅增长约200%,当充入的空气量为6 mL/h时酵母增殖可达2700%,当糟醅温度高于40℃,超过酵母最适生长温度使得酵母数量有所下降;细菌在整个通氧发酵阶段数量均有明显增长,并与充入空气的量呈正相关,增殖倍数在1.9~5.8倍之间;出酒率随充入的空气量呈现先增大后减少的趋势,当充气空气量高于6 mL/h时出酒率达到最大;从基酒的香气及口感特征来看,通入空气量对基酒有着一定的影响,随着通入空气量的增加对基酒的香气、回味、协调和香气强度有一定的提升,但是其净爽、绵柔欠佳;从基酒的整体香气轮廓分析来看,通入空气对基酒的醇甜和酯香有一定的提升。

The effect of aeration on the stacking fermentation process of Jiangxiang Baijiu was studied by measuring the indicators in-cluding the growth of microorganisms,the temperature of the fermented grains and the sensory quality of the crude liquor.The results showed that the fermentation temperature of the fermented grains was positively correlated with the fermentation time and the amount of air filled.The proliferation of yeasts was related to the amount of air filled and the fermentation temperature:the yeasts prolifer-ated slowly when the air is not filled,and only increased by about 200%at the end of the fermentation;when the air flow rate was 6 mL/h,the yeasts increased by 2700%at the end of the fermentation;when the temperature of the fermented grains was higher than 40℃,the growth of the yeasts was inhibited.The number of bacteria increased obviously throughout the fermentation process,and was positively correlated with the amount of air filled,with a multiplication factor between 1.9 and 5.8 times.The liquor yield first in-creased and then decreased with the increase of the amount of air filled;when the air flow rate was 6 mL/h,the liquor yield reached the maximum.Aeration had a certain impact on the crude liquor:with the increase of the amount of air filled,the aroma,aftertaste,harmony and aroma intensity of the crude liquor improved,while its cleanness and softness were weakened.Meanwhile,aeration could improve the sweetness and ester aroma of the crude liquor to a certain extent.