白酒酒醅水分检测技术研究和应用综述

Review on the Research and Application of the Moisture Detection Technology for Baijiu Fermented Grains

酒醅作为白酒发酵和酿造过程中重要的中间产物,其水分在酿酒过程中影响微生物的生存环境,进而影响整个酿酒发酵阶段以及后续工艺流程,酒醅的常规理化分析(水分、酸度、淀粉和还原糖等)是酿酒企业重要的质量控制手段,检测结果对于酿酒生产指导、酒醅配料调整、质量控制有着不可替代的作用。通过对现有酒醅水分检测技术原理及相关研究进展的总结,分析干燥法、电测技术、近红外光谱这三种主流检测技术在酒醅水分检测中的应用现状和优缺点,结合当前白酒行业检测技术的研究成果,对水分检测技术在酒醅分析领域中的应用前景和发展趋势进行展望,为白酒智能检测技术的研究与发展提供参考。

As an important intermediate product in the fermentation and brewing process of liquor,the moisture content of the fermented grains significantly impacts the survival environment of the microorganisms,thereby affecting the entire liquor fermentation stage and subsequent technological processes.The routine physicochemical analysis of fermented grains(moisture,acidity,starch,and reducing sugars etc.)serves as a crucial quality control measure for liquor enterprises.The resulting data plays an irreplaceable role in guiding liquor production,adjusting fermented grains ingredients,and quality control.By summarizing the principles of current fermented grains moisture detection technologies and related research progress,this paper analyzes the application status and advantages/disadvantages of the three mainstream detection technologies-drying method,electrical measurement technology,and near-infrared spectroscopy-in fermented grains moisture detection.In conjunction with the research achievements of the current liquor industry detection technology,this paper envisages the application prospects and development trends of moisture detection technology in the field of fermented grains analysis,providing a reference for the research and development of intelligent liquor detection technology.