生料发酵白酒超声陈化条件

为提高生料法发酵白酒酯含量,改善其口感。试验对生料法发酵的白酒(63%vol)进行超声波陈化。考察超声的功率、时间和温度3个因素对理化指标的影响,并利用正交试验,对超声处理后所得白酒进行总酸总酯和感官的评定。应用综合平衡分析法与矩阵法分析白酒的酯含量及感官,从而确定影响白酒的酯含量和感官的主次顺序,得出超声最佳条件组合。结果表明,通过单因素试验和正交试验分析,总酯提高27%,感官评分提高18%。影响白酒酯含量和感官最主要的因素是超声时间,其次是超声功率和超声温度,得出超声最佳条件参数组合为:超声功率300 W、超声时间35 min、超声温度35℃。超声波陈化有利于提高生料法发酵白酒的酯含量和口感。

The Ultrasonic Aging Condition of Uncooked Fermentation Liquor

In order to improve the ester content and taste of liquor fermented with uncooked materials, the liquor fermented with uncooked materials was aged by ultrasonic catalysis method(63%vol). Taking liquor in different conditions of ultrasonic treatment, by detecting its physical indicators such as the total acids and total esters, the degree of liquor aging mature was assessed. The effects of ultrasonic, power, temperature and time on the artificial aging of liquor were studied and orthogonal experiment data were analyzed by comprehensive equilibrium method and matrix method. The results showed that through single factor test and orthogonal test analysis, the total ester increased by 27%, and the sensory score increased by 18%. The ultrasonic time affected the ultrasonic ester content and sensory impact liquor most, followed by the ultrasonic power and ultrasonic temperature. The optimal parameters were that the ultrasonic power 300 W, the ultrasonic time 35 min, and the ultrasonic temperature 35 ℃.