浓香秋季转排清蒸混入酿造技术研究

Comparative Study on Separate Steaming and Mixed Steaming Technology of Nongxiang Baijiu

以秋季转排清蒸混入和混蒸混烧两种工艺为研究对象,展开了度夏本排及下排酿造研究。通过对清蒸混入和混蒸混烧两组试验度夏本排次窖池产酒的产量、理化和感官比对分析发现,清蒸混入试验组度夏酒产量、池均己酸乙酯、池均乙酸乙酯和原酒吨酒价值分别提高了5.8%、10.1%、21.0%和345.3元/吨;试验组特级酒窖香和酯香更浓郁,优级和一级酒更干净。通过对清蒸混入和混蒸混烧两组试验对下排次窖池产量和理化分析发现,清蒸混入试验组下排次酒产量提高了6.6%,池均己酸乙酯和乙己比分别降低了9.0%和18.2%。研究结果为浓香型度夏茬醅工艺操作调整提供了理论依据,为度夏酒体质量提升及糟醅降酸提供了一定的技术参考。

In this study,the production processes of separate steaming of fermented grains and rice husk and mixed steaming of fer-mented grains and rice husk were studied.By comparing the yield,physicochemical indexes and sensory quality of the liquor pro-duced by the two processes,it was found that the yield,the ethyl caproate content,the ethyl acetate content and the price of the liquor produced by separate steaming technology increased by 5.8%,10.1%,21.0%and 345.3 yuan/ton,respectively.The first-class liquor produced by separate steaming technology had richer pit aroma and ester aroma,and the second-class and third-class liquor were cleaner.In the next round of fermentation,the yield of the liquor produced by separate steaming technology increased by 6.6%,while the ethyl caproate content decreased by 9.0%,and the ratio of ethyl acetate to ethyl caproate decreased by 18.2%.This study has pro-vided a theoretical basis for the adjustment of the production process of Nongxiang Baijiu in summer,and technical reference for the improvement of liquor quality and the reduction of acids in the fermented grains.