二锅头酒醅发酵参数变化规律研究

Change Rules of Fermentation Parameters of the Fermented Grains of Erguotou Liquor

通过对不同发酵阶段的地缸大米查、二米查酒醅各项指标进行分析,结果表明,酒醅发酵过程中大米查酒醅温度变化呈前缓、中挺、后缓落的变化趋势;大米查、二米查水分变化趋势较为相似,均为先降低、再快速上升,后缓落;大米查、二米查酒醅中淀粉含量随着发酵的进行均呈递减的趋势,大米查入池酒醅淀粉含量为27.55%;大米查酒醅还原糖在5d达到顶峰,为3.95%,二米查在发酵3 d时还原糖为3.04%;大米查酒醅发酵20 d后酸度快速上升,出池酸度为2.0,二米查酒醅酸度与pH值在整个发酵周期中基本维持稳定;酒精含量随着发酵的进行呈增长趋势,到发酵后期酒精含量变化趋于稳定。发酵过程中各项指标的变化具有明显的规律性,指标的高低都会影响酒醅的发酵过程。

The fermentation indexes of the fermented grains of Erguotou liquor at each fermentation stage were analyzed.The results showed that the temperature of the fermented grains of the first production round showed a change trend of rising slowly at first,then remaining stable,and then falling slowly.The change trend of water content in the fermented grains of the first and the second produc-tion round was similar:decreasing at first,then increasing rapidly,and then decreasing slowly.The content of starch in the fermented grains of the first and the second production round decreased throughout the fermentation process;the initial starch content of the first production round was 27.55%.The content of reducing sugar in the fermented grains of the first production round reached the peak of 3.95%at day 5,while that of the second production round was 3.04%at day 3.During the first production round,the acidity of the fermented grains increased rapidly after 20 days of fermentation,and the final acidity was 2.0.During the second production round,the acidity and pH value of the fermented grains remained stable.The alcohol content increased throughout the fermentation process,and remained stable in the late fermentation period.It can be seen that the changes of various indexes in the fermentation pro-cess have obvious regularity,and the level of the indexes affects the fermentation process of the fermented grains.