摘要
以紫红曲霉、葡萄牙棒孢酵母、己酸菌为实验对象复配一种复合菌种麸曲,利用正交试验,选出酯化力最高的配比方案为紫红曲霉65%、葡萄牙棒孢酵母15%、己酸菌20%,以此复合菌种麸曲与大曲按比例投入到浓香型白酒的生产中,对实验窖池基酒的出酒率、理化指标和感官质量进行综合分析,得到最优的用曲配比为大曲占原料用量的23.0%、复合菌种麸曲占原料用量的1.5%。实验结果表明,经过优化后的复合菌种麸曲,相比纯种麸曲,其酯化力可提升1.4倍;复合菌种麸曲与大曲合理配比使用所生产的基酒与对照组基酒相比,出酒率提升不明显,但己酸乙酯含量可提高27%,能够有效改善基酒的己乳比,得到的浓香型白酒主体香突出、窖香浓郁、酒体醇厚丰满、协调柔顺、余味悠长、风格典型。
In this study,Aspergillus purpurea,Clavispora lusitaniae and caproic acid bacteria were used to produce the multi-strain Fuqu,and the ratio scheme with the highest esterification power was selected by orthogonal tests as follows:Aspergillus purpurea 65%,Clavispora lusitaniae 15%,and caproic acid bacteria 20%.The multi-strain Fuqu was used in the production of Nongxiang Baijiu,and the comprehensive analysis of the yield,physicochemical indexes and sensory quality of the crude liquor showed that the optimal ratio was as follows:Daqu accounting for 23.0%of the raw materials,and the multi-strain Fuqu accounting for 1.5%of the raw materials.The experimental results showed that the esterification power of the optimized multi-strain Fuqu was 1.4 times of that of the purebred Fuqu.Compared with the control group,the liquor yield of the experimental group was not significantly improved,but the content of ethyl caproate increased by 27%,and the ratio of ethyl caproate to ethyl lactate was effectively improved.The produced Nongxiang Baijiu had prominent principal aroma,rich pit aroma,mellow and full liquor body,coordinated and smooth taste,long aftertaste,and typical style.
作者
徐宗喜
晁进福
徐广祥
辛跃强
柳邦向
陈燊君
丁海梅
马志超
于水见
XU Zongxi;CHAO Jinfu;XU Guangxiang;XIN Yueqiang;LIU Bangxiang;CHEN Shenjun;DING Haimei;MA Zhichao;YU Shuijian(Qingdao Langyatai Group Co.Ltd.,Qingdao,Shandong 266400,China)
出处
《酿酒科技》
2025年第2期42-46,共5页
Liquor-Making Science & Technology
关键词
紫红曲霉
葡萄牙棒孢酵母
己酸菌
复合菌种麸曲
浓香型白酒
Aspergillus purpurea
Clavispora lusitaniae
caproic acid bacteria
multi-strain Fuqu
Nongxiang Baijiu
