酱香型白酒机械化堆积发酵生产试验探究

堆积发酵是酱香型白酒生产过程中重要的工艺环节,本研究通过对机械化堆积发酵试验探究,从堆积发酵温度、时间、入窖糟醅水分、酸度、淀粉、还原糖含量,堆积发酵过程中微生物变化规律以及主要功能微生物变化规律进行探究,并对试验结果的出酒率、优质品率、基酒的相似度与传统工艺进行比较分析。结果表明,机械化堆积发酵试验堆子温度能达到工艺要求,但堆子升温较传统工艺班组慢,堆积发酵时间延长;SPSS显著性分析入窖糟醅水分、酸度、淀粉含量、还原糖含量与传统班组不存在显著差异;堆积发酵过程形成了特有的微生态、生物酶类,富集了大量的酱香风味前体物质与中间体,为后期的窖池发酵奠定了菌系及物质基础,使堆积到达"二次制曲"作用;机械化试验班出酒率、优质品率与传统班组相比存在差距,但差异性不显著;机械堆积发酵不会对基酒色谱成分造成不利影响。机械化堆积仍存在一些不足,将进一步改进完善设备,继续开展试验,调节机械化工艺参数,实现提质增量,促进酱酒机械化推广应用。

Experimental Study on the Mechanized Stacking Fermentation of Jiangxiang Baijiu

Stacking fermentation is an important procedure in the production of Jiangxiang Baijiu. In this study, the mechanized stacking fermentation experiment was carried out. The influencing factors including stacking fermentation temperature, fermentation time, and water content, acidity, starch content and reducing sugar content of pit-entry fermenting grains were explored. The change rules of microbes and main functional microbes during stacking fermentation were investigated. In addition, liquor yield, high quality rate, and base liquor similarities of the experimental groups were compared with the control groups. The results showed that, the temperature of stacking fermenting grains could meet the technical requirements, yet the temperature rise was slower than that of the control groups, which would prolong the whole stacking fermentation time. There were no significant differences in water content,acidity, starch content and reducing sugar content of pit-entry fermenting grains between the experimental groups and the control groups by SPSS analysis. In the process of stacking fermentation, the specific micro-ecology and biological enzymes formed, and a large number of flavor precursors and intermediates enriched together, which laid the material base for the subsequent in-pit fermentation. There was a gap in liquor yield and high quality rate between the experimental groups and the control groups, yet such difference was not so significant, and mechanized stacking fermentation had no adverse effects on the chromatographic compositions of base liquor. There were still some shortcomings in mechanized stacking fermentation, and we should further improve the equipment and carry out more experiments to determine the best technical parameters for mechanized stacking fermentation and to promote its application in more distilleries.