泸型酒新老窖池酒醅理化指标变化的分析研究

Study on Physicochemical Indexes of Fermented Grains of Nongxiang Baijiu in New and Old Fermentation Pits

为探究泸型酒不同窖龄窖池的酒醅在发酵过程中的理化指标变化情况,对不同窖龄窖池不同空间层次的酒醅进行理化指标(水分、酸度、还原糖含量、淀粉含量、乙醇含量)分析检测与变化规律探究,可以更准确地为生产提供科学依据,更好的指导实际生产。研究结果表明,在泸型酒发酵过程中,随着淀粉的不断消耗,酒醅酸度、水分、乙醇含量逐渐上升,还原糖含量先上升后降低;老窖池不同空间层次的酒醅水分变化具有显著性差异,各层次的酒醅酸度普遍高于新窖池;在第7~21天新窖池下层酒醅的还原糖含量普遍高于上层、中层,在发酵后期老窖池的上层酒醅还原糖含量高于中、下层;新、老窖池的乙醇含量呈现前期上升后期缓慢降低的趋势,但新窖池上层的乙醇含量在发酵第56天后因有机酸含量低,酯化反应底物不足,出现积累现象。

In order to explore the changes of physicochemical indexes of fermented grains of Nongxiang Baijiu in fermentation pits of different ages,the physicochemical indexes(moisture,acidity,reducing sugar content,starch content and ethanol content)of ferment-ed grains in different positions in pits of different ages were detected,and their change rules were studied.The results showed that the acidity,moisture and ethanol content of the fermented grains increased gradually with the continuous consumption of starch during the fermentation process,while the content of reducing sugar increased first and then decreased.The moisture of the fermented grains in different positions in the old pits showed significant differences.The acidity of the fermented grains in the old pits was generally higher than that in the new pits.In the new pits,from day 7 to day 21,the reducing sugar content of the fermented grains in the bot-tom layer was generally higher than that of the upper and middle layers.In the old pits,during later fermentation period,the reducing sugar content of the fermented grains in the upper layer was higher than that of the middle and bottom layers.The ethanol content of the new and old pits increased first,and then decreased slowly.After the 56th day of fermentation,due to the low content of organic acids and the lack of esterification substrate,ethanol accumulation occurred in the upper layer of the new pits.