摘要
生产实践表明清香型压池酒正丙醇含量升高3~5倍,易导致上头,产酒质量差(出酒率低0.5%~1%,优级率为0);复产初期出酒乙醛偏高醛味露头,影响产酒质量。为降低压池酒正丙醇含量和复产出酒乙醛含量,提高压池酒和复产出酒质量,本研究对压池酒发酵期、投粮品种、工艺控制进行生产试验,确定清香型机械化压池酒生产模型:发酵期26~37 d,压池酒和复产投粮品种选择糯高粱,生产工艺方面熟粮水分糯高粱51%~52%、粳高粱52%~53%,还原糖量1.5~1.6 g/100 g,增加配糟用量(粮糟比为1∶2.2),提高入池温度至13~14.5℃,增加谷壳用量至5%,发酵间环境温度20~24℃,停产期间发酵间每天通风4 h,原酒正丙醇降低至1.5 g/L以内,出酒率和优级率均较高,压池酒产酒质量提高;复产入池之前提高发酵环境温度至22~24℃,槽车表面盖帆布保温,出酒乙醛降至0.75 g/L以下,复产产酒质量提高。
Production practice shows that the Qingxiang Baijiu produced after vacation has the problems of high content of n-propa-nol(3 to 5 times of the normal),low yield and quality(the yield is lower by 0.5%to 1%,and the excellent rate is 0),and high con-tent of acetaldehyde.In order to solve the problems,we carried out experiments on the fermentation period,grain varieties and pro-cess control,and determined the mechanized production model of Qingxiang Baijiu after vacation:glutinous sorghum was selected;the fermentation period was 26 to 37 days;the moisture content of the glutinous sorghum was 51%to 52%,and that of the japonica sorghum was 52%to 53%;the amount of reducing sugar was 1.5 g/100 g to 1.6 g/100g;the ratio of grains to fermented grains was 1∶2.2;the pit-entry temperature was 13℃ to 14.5℃;the husk amount was 5%;the ambient temperature in the fermentation work-shop was 20℃ to 24℃;the fermentation workshop was ventilated for 4 hours every day during the vacation.In this way,the n-pro-panol content of the produced liquor was reduced to less than 1.5 g/L,and the liquor yield and the excellent rate were high.Before the resumption of production,the fermentation environment temperature was raised to 22℃ to 24℃,and the surface of the pit was cov-ered with canvas for thermal insulation.In this way,the acetaldehyde content of the produced liquor was reduced to below 0.75 g/L,and the yield and quality of the liquor was improved.
作者
王秋月
汪正峰
陈存
孙齐
吕辉辉
谭航
董频
钟文韬
WANG Qiuyue;WANG Zhengfeng;CHEN Cun;SUN Qi;LÜHuihui;TAN Hang;DONG Pin;ZHONG Wentao(Fenglin Distillery,Jing Brand Co.Ltd.,Yangxin,Hubei 435204,China)
出处
《酿酒科技》
2024年第3期81-86,共6页
Liquor-Making Science & Technology
关键词
正丙醇
发酵期
投粮品种
生产工艺
n-propanol
fermentation period
grain variety
production process
