酱香型白酒下沙到四轮次酒醅堆积终点特征研究

Characteristics of fermented grains of sauce-flavor Baijiu from Xiasha to the 4th rounds accumulation

为探究酱香型白酒酒醅不同阶段堆积终点的特征,对贵州省某酒庄的53口窖池从下沙到四轮次酒醅进行理化及微生物指标的检测,并分析各轮次酒醅堆积终点时各指标对基酒产量与基酒品质的相关性。研究表明,随着轮次的增加,酒醅的温度、酸度、水分、发酵力呈明显的上升趋势;淀粉含量呈显著下降趋势(P<0.05);L-乳酸和葡萄糖含量整体呈上升趋势;乙醇含量、拜尔接合酵母(Zygosaccharomyces bailii)数量、酵母菌活菌率表现为前期快速上升,二轮次后趋于水平的状态。糖化力呈现先降低后水平波动的趋势;酿酒酵母和酵母总数总体变化不大。相关性分析结果表明,与基酒产量、基酒品质显著相关的指标有10个(P<0.05),分别是为水分、乙醇、拜尔接合酵母、乳酸、酿酒酵母、酸度、淀粉、葡萄糖、温度、发酵力。其中,水分、乙醇含量、葡萄糖含量对基酒的影响最大,且水分、乙醇含量对基酒的影响主要是正相关,葡萄糖含量对基酒的影响主要是负相关。

In order to explore the characteristics of fermented grains of sauce-flavor(Jiangxiangxing)Baijiu at the end point accumulation in different stages,physicochemical and microbial indicators of fermented grains from Xiasha to the 4th rounds were detected in 53 pits of Guizhou Province distillery,and the correlation between the yield and quality of base liquor at the end point of each round was analyzed.The results showed that with the increase of rounds,the temperature,acidity,moisture and fermentation power of fermented grains showed an obvious increasing trend,the starch content decreased significantly(P<0.05);the content of L-lactic acid and glucose showed an overall increase;the ethanol content,Zygosaccharomyces bailii count and the viability of yeast increased rapidly in the early stage and tended to the level after the 2nd round.The saccharification power decreased first and then the level fluctuated;the total number of Saccharomyces cerevisiae and yeast changed little.The results of correlation analysis showed that there were 10 indicators significantly related with the yield and quality of base liquor(P<0.05),which were water,ethanol,Z.bailii,lactic acid,S.cerevisiae,acidity,starch,glucose,temperature and fermentation power,respectively.Among them,water,ethanol content and glucose content had the greatest influence on base liquor,the effect of water and ethanol content on base liquor was mainly positive correlation,and the effect of glucose content on base liquor was mainly negative correlation.