主要操作因素对芝麻香型白酒堆积影响研究

Effect of main operating factors on stacking of sesame flavored Baijiu

高温堆积作为芝麻香型白酒生产工艺中极其重要的环节,其效果直接影响入池发酵阶段以及最终原酒品质和产量。因此,该文通过改变堆积酒醅水分、堆积时间、翻堆时间以及配料比例,探究不同条件下,堆积过程中微生物演替规律、酒醅理化性质的变化以及其原酒品质,进一步得出最优的堆积条件以及堆积过程好坏的判断依据。实验结果表明,在堆积过程中,细菌生长较快,8 h后处于动态平衡中,酵母生长较慢,数量随着堆积时间延长而增多,随着酵母数量的增长酒醅酸度会呈现下降状态;对堆积过程中影响最大的操作因素为酒醅水分和酒糟添加量;最优的堆积条件为:m(高粱)∶m(酒糟)=1∶2,初始堆积酒醅水分为56%,堆积过程温度30℃,翻堆时间为24 h,堆积时间为48 h,此条件下酒精产量体积分数为5.33%,原酒品质优,酯类物质丰富,其中乙酸乙酯达到了10.00 g/L;初步得出入池前酒醅判断依据,堆积结束时酵母数量应较高于细菌数量,产酯酵母和芽孢杆菌为优势菌种,入池前酒醅有一股淡淡的酯香,并且中上层酒醅出现白斑即可入池发酵。该研究为酒厂实际生产奠定了理论基础。

As an extremely important link in the production process of sesame-flavor liquor,high-temperature stacking fermentation has a direct impact on the quality and yield of the fermentation stage and the final base liquor.Therefore,this paper explored the microbial succession law,the change of physical and chemical properties of fermented grains,and the quality of its original wine under different conditions by changing the moisture content,stacking time,turning time,and proportion of ingredients of accumulated fermented grains.Furthermore,this paper obtained the optimal stacking conditions and the judgment basis of the stacking process.Results showed that the bacteria grew rapidly during the stacking process,and were in a dynamic equilibrium after 8 h.The yeast grew slowly,and the number increased with the prolongation of the stacking time.With the increase in the number of yeasts,the acidity of fermented grains decreased.The most influential operating factors in the stacking process were the moisture of fermented grains and the amount of added distiller s grains.When the mass ratio of sorghum to distiller s grains was 1∶2,the initial moisture content of fermented grains was 56%,with the stacking process temperature of 30℃,the stack-turning time of 24 h,and the stacking time of 48 h,the alcohol yield was 5.33%vol,with excellent quality of base liquor and rich esters,among which ethyl acetate reached 10.00 g/L.The judgment basis of fermented grains before entering and leaving the pool was preliminarily obtained.At the end of stacking,the number of yeasts should be higher than the number of bacteria.Ester-producing yeast and Bacillus were the dominant strains.The fermented grains before entering the pool had a light ester aroma.When the white spots appeared in the upper and middle fermented grains,they could be fermented in the pool.This study laid a theoretical foundation for the actual production of the winery.