发酵方式和酒曲对油莎草块茎发酵酒品质的影响

Effects of fermentation methods and Jiuqu on the quality of Cyperus esculentus var. sativus tuber wine

为探究发酵方式和酒曲对油莎草块茎酒品质的影响,该文以旱地油莎草块茎(油莎豆)油莎豆粕为试材,研究固态和液态发酵方式,以及不同酒曲,即大曲、小曲、混合曲(大曲︰小曲=1︰1)对油莎豆酒发酵指标和风味的影响,结果表明:固态发酵方式生产的白酒酒精度、酸度高于液态发酵方式,残淀粉则相反;固态发酵方式生产的白酒酯类和醛类风味物质的数量和种类多于液态发酵方式,而醇类物质则是液态发酵方式含量高于固态发酵方式;混合酒曲酒的风味成分含量总体高于大曲酒,小曲酒风味含量最低。

In present study,the impacts of fermentation methods(solid state and liquid state)and Jiuqu(Daqu,Xiaoqu and mixed Jiuqu(Daqu:xiaoqu/1︰1)on fermentation indices and flavor of Cyperus esculentus var. sativus tuber wine were studied,which focused on exploring the effects of fermentation methods and Jiuqu on the quality of Cesculentus var. sativus tuber wine. The results showed that the alcohol content and acidity of solid state fermentation were higher than that of liquid state fermentation,while the content of residual starch was opposite. The content and types of esters and aldehydes in solid state fermentation were more than those in liquid state fermentation,while the content of alcohols in liquid state fermentation was higher than that in solid state fermentation. The content of flavor components in mixed Jiuqu wine was higher than that in Daqu wine,and the flavor content in Xiaoqu wine was the lowest.