双轮底发酵工艺对特香型基础酒风味影响的研究

该实验通过将双轮底发酵工艺应用于特香型白酒酿造生产中，研究了双轮底发酵工艺对不同糟醅层的特香型基酒风味物质成分的影响。结果表明，双轮底发酵工艺窖池产量为171 kg，比对照窖池低15.8%；双轮底发酵工艺总酯含量为8.27 g/L，比对照丟糟样品高49.8%，两者的总酸含量没有显著性差异（P＞0.05）；双轮底发酵工艺高级醇含量低于对照丟糟样品；双轮底发酵工艺乙酸、乳酸、甲醇、异戊醛以及大部分酯类物质含量显著高于对照丟糟样品（P＜0.05）。双轮底工艺白酒绵甜感、糟香味以及辣感与对照丟糟样品相比较为突出，两者的窖泥味都比较明显；对照丟糟样品酸味更显著，原料糟和对照混合样的口感更加协调。

Effect of "double bottom" fermentation process on the flavor components of Te-flavor base liquor

By applying the "double bottom" fermentation process to the production of Te-flavor Baijiu (Chinese liquor), the effect of the "double bottom" fermentation process on the flavor components of different layers for the fermenting grains was studied. The results showed that the yield of experimental pits was 171 kg, which was 15.8% lower than that of the control pits. The total ester content of the base liquor by "double bottom" fermentation process was 8.27 g/L, which was 49.8% higher than that of the control samples from the spent grains. There was no significant difference in the total acid content between them (P＞0.05). The higher alcohol content of the samples by "double bottom" fermentation process was lower than that of the control samples from the spent grains. The contents of acetic acid, lactic acid, methanol, isovaleraldehyde and most of the esters in the "double bottom" fermentation samples were significantly higher than that in the control samples (P＜0.05). The sweetness, fermented grains flavor and biting taste from the double bottom fermentation samples were more prominent than the control samples from the spent grains. The pit mud taste of both samples was obvious. The sour taste of the control sample from the spent grains was more significant, and the taste of the samples from raw material and mixture control was more harmonious.