酱香轮次不同层次窖内发酵酒醅理化指标变化规律的分析研究

Change Rules of Physicochemical Indexes of Jiangxiang Baijiu Fermented Grains at Different Positions in Pit

以湖南某公司酿酒车间2个班组全周期窖池为研究对象,跟踪窖内不同位置发酵酒醅理化指标的变化情况。结果表明,酒醅的水分、酸度随着轮次推进逐渐增加,淀粉含量逐渐减少;同一轮次中,上层酒醅的水分总体高于中层和下层,不同位置酒醅的酸度表现为下层>中层>上层,淀粉含量总体差异不大。

Taking the fermentation pits of two teams in a workshop of a distillery in Hunan as the research objects,the changes of the physicochemical indexes of the fermented grains at different positions in the pits were tracked.The results showed that,the water con-tent and acidity of the fermented grains gradually increased with the progressing of production,while the starch content gradually de-creased.In the same production round,the water content of the upper layer of fermented grains was generally higher than that of the middle and lower layer;the acidity of the fermented grains was lower layer>middle layer>upper layer;the overall difference in starch content was not obvious.