接种堆积成熟糟醅对酱香型酒堆积异常堆子的影响

Effect of inoculation of stacking mature fermented grains on the abnormal piles of sauce-flavor Baijiu

该研究在酱香型酒堆积升温缓慢的堆子中接种堆积成熟糟醅,以未接种堆子为对照,对其堆积时间、入窖糟醅酸度、微生物群落结构、产酒率及基酒风格进行比较。结果表明,与对照相比,接种堆积成熟糟醅,堆积时间由6 d缩短至4 d,将堆子外层糟醅酸度由3.56 mmol/10 g降低至2.09 mmol/10 g,将堆子内层糟醅酸度由3.95 mmol/10 g降低至2.18 mmol/10 g,使糟醅达到入窖酸度标准;堆子外层基本与成熟糟醅的真菌及细菌群落组成一致,真菌主要为毕赤酵母属(Pichia)等,细菌主要为醋酸菌属(Acetobacter)等;接种堆积成熟糟醅的基酒的产酒率提高了2.58倍,基酒风格更加复合,入口酸度适中,酒体较细腻。

The stacking mature fermented grains was inoculated into the piles with slow warming of sauce-flavor(Jiangxiangxing)Baijiu.Using uninoculated piles as control,the stacking days,acidity of fermented grains in pit,microbial community structure,liquor yield and base liquor style were compared.The results showed that compared with the control group,after mature fermented grains was inoculated,the stacking days were shortened from 6 days to 4 days,and the acidity of fermented grains in the outer layer was reduced from 3.56 mmol/10 g to 2.09 mmol/10 g,the acidity of fermented grains in the inner layer was reduced from 3.95 mmol/10 g to 2.18 mmol/10 g,which made fermented grains reach the acidity standard in pit.The composition of fungal and bacterial community of piles in the outer layer was basically consistent with mature fermented grains.The fungi were mainly Pichia,and bacteria were mainly Acetobacter.The yield of base liquor inoculated with stacking mature fermented grains increased 2.58 times,and the style of base liquor was more complex,inlet acidity was moderate,and the liquor body was more delicate.