| 不同窖龄黄水的差异性及其对酒质影响的研究 |
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| 引用本文： | 韩永胜,刘兴平,敖宗华,钱志伟,蔡小波,杨平,涂荣坤.不同窖龄黄水的差异性及其对酒质影响的研究[J].酿酒,2014(1):36-39. |
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| 作者姓名： | 韩永胜 刘兴平 敖宗华 钱志伟 蔡小波 杨平 涂荣坤 |
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| 作者单位： | [1]四川理工学院,四川自贡,643000 [2]四川警察学院,四川泸州646000 [3]泸州老窖股份有限公司,四川泸州646000 [4]国家固态酿造工程技术研究中心,四川泸州646000 |
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| 基金项目： | 科技部科技支撑计划项目《双床热解气化规模化生产生物质燃气设备研发与示范》，四川省科技创新研究团队专项计划项目《固态酿造四川省科技创新研究团队》资助，在此表示衷心感谢。 |
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| 摘 要： | 分别以不同窖龄的黄水为研究对象,采用常规实验室方法和色谱分析技术对不同黄水进行分析,并在模拟条件下,研究不同黄水对酒质的影响。结果表明,300年窖龄黄水的总酸、总酯含量明显高于其他黄水,淀粉、还原糖利用率较高,微生物数量也明显较多。模拟实验结果表明糟醅受300年窖龄黄水的影响,发酵结果最好。
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| 关 键 词： | 窖龄 黄水 差异性 模拟实验 |
Study on the Difference of the Yellow Water From Different Cellar Ages＇ and its Influence on Liquor |
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| Han Yong-sheng,Liu Xing-ping,Ao Zong-hua,Qian Zhi-wei,Cai Xiao-bo,Yang Ping,Tu Rong-kun.Study on the Difference of the Yellow Water From Different Cellar Ages＇ and its Influence on Liquor[J].Liquor Making,2014(1):36-39. |
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| Authors: | Han Yong-sheng Liu Xing-ping Ao Zong-hua Qian Zhi-wei Cai Xiao-bo Yang Ping Tu Rong-kun |
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| Affiliation: | 1. Sichuan University of Science ＆ Engineering, Zigong, Sichuan 643000,China; 2.Sichuan Police College; Luzhou, Sichuan 646000,China;3.Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000,China; 4. National Engineering Research Center of Solid-State Brewing; Luzhou, Sichuan 646000,China) |
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| Abstract: | In this paper, different yellow water of ages was set as the research object and the analysis methods included conventional laboratory methods and chromatographic analysis technology. In addition, this paper researched the influence of different yellow water about liquor quality under the condition of simulation. The results showed that the total acid and ester material , the utilization rate of starch ,the reducing sugar, the microbial quantity of 300 years＇ cellar are higher . Simulation experimental results showed that the influence on 300 years＇ cellar yellow water is the best . |
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| Keywords: | Cellar Years Yellow Water Difference Simulation experiment |
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