浓香白酒酿造过程中黄水定向驯化功能菌窖外发酵醪的开发与应用研究

Development and Application of Functional Fermentation Mash Based on Directional Domestication of Microorganisms in Pit Bottom Water

黄水是浓香白酒酿造过程产生的副产物之一,富含丰富的营养物质。实际生产过程中黄水回收利用方式主要为回底锅蒸馏,造成黄水中大量有机物及香味成分的损失,黄水综合利用效率低,同时黄水伴随底锅的排放也为企业带来了废水处理的压力。本研究以黄水为生物源,配伍生料麸皮、食用级乙醇、生香酶等分步研究制得发酵液、发酵醪。研究发现正交A1B1方案发酵制得的生物发酵液总酸和总酯含量均较高(总酸18.83 g/L、总酯7.42 g/L);生香酶添加量为3%较为适宜,在该生香酶用量条件下发酵醪总酸含量达到20.01 g/L,主要由乙酸、乳酸等酸类构成,总酯含量达到8.36 g/L;发酵醪用于回蒸取酒对于酒体质量有较明显的提升,从原酒提质控耗角度提高了黄水的综合利用价值。

The pit bottom water is one of the by-products of the fermentation process of Nongxiang Baijiu,and it is rich in nutrients.In the actual production process,the recovery and utilization method of the pit bottom water is mainly secondary distillation.This method has caused the loss of a large number of organic substances and flavor components in the pit bottom water,and the compre-hensive utilization efficiency is low.At the same time,the discharge of the pit bottom water has brought great pressure of wastewater treatment to distilleries.In this study,the pit bottom water was used as the source of microorganisms,and the fermentation broth and fermentation mash were prepared by adding raw bran,food-grade ethanol,and aroma-producing enzymes.The study found that the content of total acids(18.83 g/L)and total esters(7.42 g/L)in the fermentation broth of formula A1B1 was the highest.When the ad-dition amount of aroma-producing enzymes was 3%,the content of total acids reached 20.01 g/L,and the content of total esters reached 8.36 g/L.When using the fermented mash for secondary distillation,the liquor quality was significantly improved.This study has improved the comprehensive utilization value of the pit bottom water.