堆积发酵在浓香型酒面糟生产中的应用研究

Research on the Application of Stacking Fermentation in the Production of Nongxiangxing Baijiu’Upper Fermented Grains

白酒开放生产中,堆积发酵影响产品风格、质量、产量。浓香型酒面糟中残余淀粉偏高造成资源浪费,面糟堆积后入窖发酵可提高淀粉利用率和面糟酒产量,且产品风格、质量稳定。本文借鉴酱香型酒堆积发酵工序,以浓香型酒面糟为研究对象,研究春夏秋冬不同季节下,面糟未堆积与堆积后入窖发酵的数据及对产品质量、不同季节产量的影响。结果表明,面糟堆积发酵可提高微生物的繁殖速度,酵母菌数量增加最快、数量最多;适宜堆积时间是春季、夏季、秋季;堆积与未堆积面糟酒感官和理化指标差异小;堆积比未堆积面糟酒产量月平均提高12.5 kg/窖,面糟残余淀粉含量平均降低0.56个百分点。

In the open production of Baijiu,stacking fermentation affects the product style,quality and output.The high residual starch in the Nongxiangxing Baijiu’upper fermented grains leads to resource waste.The use of stacked upper fermented grains in the cellar can improve starch utilization and yield,and the product style and quality are stable.This article draws inspiration from the stacking and fermentation process of sauce flavored liquor,and takes the Nongxiangxing Baijiu’upper fermented grains as the research object to study the data of fermentation in the cellar before and after the upper fermented grains are piled up in different seasons of spring,summer,autumn,and winter,as well as the impact on product quality and yield.The result showed that the accumulation of upper fermented grains can promote the growth rate of microorganisms,with the fastest and most rapid increase in the number of yeast;the suitable stacking time is in the spring,summer,and autumn seasons;there is little difference in sensory and physicochemical indicators between stacked and non stacked upper fermented grains wines;the stacking ratio is not stacked,resulting in an average monthly increase of 12.5 kg/cellar in the yield of upper fermented grains Baijiu,and an average decrease of 0.56 percentage points in the residual starch content of upper fermented grains.