浓香型白酒发酵过程中窖池内不同时空物质变化规律的研究

Change Rules of Substances at Different Time and Positions of the Pits during the Fermentation of Nongxiang Baijiu

为探究浓香型白酒发酵过程中物质的变化规律,对浓香型酿酒车间窖内不同空间位置的酒精含量、氧气浓度、二氧化碳浓度、糟醅温度、水分含量等多项指标进行了动态跟踪分析。结果表明,在窖内发酵过程中窖池不同层次酒精含量均表现为先升后降再缓慢上升;氧气浓度入窖后呈直线下降趋势,在第5d达到最低,而二氧化碳浓度在前8d直线上升,随后开始缓慢降低,但降低幅度不大;温度呈现先升后降规律,上层温度前期高于中下层,后期低于中下层;水分含量在前8 d呈上升趋势,后趋于稳定。通过窖内发酵过程中各气相物质变化规律的研究,对进一步研究窖内发酵机理具有重要意义。

In order to explore the change rules of substances during the fermentation of Nongxiang Baijiu,we tracked and analyzed the alcohol content,oxygen concentration,CO2 concentration,fermented grains temperature,and water content at different positions of the pits.The results showed that,during the in-pit fermentation,the alcohol content at different positions of the pits increased first,then decreased,and then slowly increased again;the oxygen concentration decreased,reaching the minimum at day 5;the CO2 concen-tration increased in the first 8 days,and then decreased slowly;the temperature rose first and then fell;the temperature in the upper layer was higher than that in the lower layer at the earlier stage of fermentation,and the reverse applied at the later stage of fermenta-tion;the water content increased in the first 8 days,and then fluctuated.This study has great significance for further study on the in-pit fermentation mechanism.