清香型白酒酒醅理化指标变化规律研究

Changes Rules of the Physicochemical Indexes of Fen-Flavor Baijiu Fermented Grains

以不锈钢罐为发酵容器酿造清香型大曲白酒,检测发酵期间酒醅理化指标,探究大馇酒醅和二馇酒醅发酵期间理化指标的动态变化规律。借助恒温干燥法、酸碱滴定法、密度瓶法、斐林试剂法检测酒醅水分、酸度、酒精度和还原糖等指标。结果显示,大馇酒醅和二馇酒醅温度基本符合“前缓、中挺、后缓落”及“前紧、中挺、后缓落”的温度变化规律,但发酵后期温度低至10℃,酒精度分别在第21天和第15天达到最大值,酒醅酸度逐渐增加,还原糖含量先增加后降低。不锈钢发酵罐可以用于清香型大曲白酒的酿造,对于酒醅理化指标的控制有助于酒质的提升并确保产量。该结果可以为清香型大曲白酒的机械化生产提供理论支持。

With stainless steel tank as fermentation container,fen-flavor baijiu was brewed.The physicochemical indexes of fermented grains during the fermentation period were detected,and the dynamic changes rules of fermented grains were discussed.The moisture,acidity,alcohol content and reducing sugar of fermented grains were detected by constant temperature drying method,acid-base titration method,density bottle method and ferin reagent method.The results showed that the temperature of two fermented grains basically accorded with the temperature change law of“front slow,middle stiff and back slow falling”and“front tight,middle stiff and back slow falling”,but the temperature in the later stage of fermentation was as low as 10℃.The alcohol content reached the maximum on the 21st and 15th day respectively,the acidity of fermented grains gradually increased,and the reducing sugar content first increased and then decreased.Stainless steel fermenter can be used for brewing fen-flavor Daqu baijiu,and the control of physicochemical indexes of fermented grains helps to improve liquor quality and ensure output.The results of this study can provide theoretical support for mechanized production of fen-flavor Daqu baijiu.