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| 发酵温度调控对浓香型白酒主要香味成分生成的影响 | |
| 引用本文： | 蒲岚,李璐,邱树毅,游玲,谢善慈,许德富,倪斌,税梁扬,沈亮亮,冯学愚.发酵温度调控对浓香型白酒主要香味成分生成的影响[J].食品与发酵工业,2011,37(7). |
| 作者姓名： | 蒲岚 李璐 邱树毅 游玲 谢善慈 许德富 倪斌 税梁扬 沈亮亮 冯学愚 |
| 作者单位： | 1. 宜宾学院生工学院,发酵资源与应用四川省高校重点实验室,四川宜宾644000 2. 贵州大学生物与化学工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 3. 泸州老窖集团公司,四川泸州,646000 4. 四川理工学院生物工程学院,酿酒生物技术四川省重点实验室,四川自贡643000 5. 宜宾学院生工学院,发酵资源与应用四川省高校重点实验室,四川宜宾644000／四川理工学院生物工程学院,酿酒生物技术四川省重点实验室,四川自贡643000 |
| 基金项目： | 四川省教育厅重点项目(082A001); 四川省科技厅支撑计划项目(2010NZ0029); 四川省省属高校白酒生产技术创新团队建设计划资助 |
| 摘 要： | 研究了用换热方式实现对浓香型白酒发酵过程温度进行控制的新方法。通过对控温发酵与传统发酵方法进行对照试验,检测不同发酵期糟醅中主要香味成分的含量,探讨主要香味成分的生成规律,以及控温发酵方法对基酒质量的影响,证明用换热方法实现对浓香型白酒发酵温度进行控制是可行的。 |
| 关 键 词： | 浓香型白酒 发酵温度 温度控制 总酯 已酸乙酯 总酸 |
Effects on Main Flavor Compounds Forming by Temperature Controlling in Strong-Flavor Chinese Liquor Fermentation |
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| Pu Lan,Li Lu,Qiu Shu-yi,You Ling,Xie Shan-ci,Xu De-fu,Ni Bin,Shui Liang-yang,Shen Liang-liang,Feng Xue-yu,.Effects on Main Flavor Compounds Forming by Temperature Controlling in Strong-Flavor Chinese Liquor Fermentation[J].Food and Fermentation Industries,2011,37(7). | |
| Authors: | Pu Lan Li Lu Qiu Shu-yi You Ling Xie Shan-ci Xu De-fu Ni Bin Shui Liang-yang Shen Liang-liang Feng Xue-yu |
| Affiliation: | Pu Lan1,Li Lu2,Qiu Shu-yi2,You Ling1,Xie Shan-ci1,Xu De-fu3,Ni Bin3,Shui Liang-yang3,Shen Liang-liang4,Feng Xue-yu4,1 1(College of Life Science and Food engineering,Key Laboratory of Fermentation Resources and Application at Universities of Sichuan Province,Yibin University,Yibin,644000,China) 2(Key Laboratory of Fermentation Engineering and Biopharmacy of Guizhou Province,College of Chemical and Chemical Engineering,Guizhou University.Guiyang,550025,China) 3(Luzhoulaojiao limited company,Luzhou,646000,Chi... |
| Abstract: | A new method of temperature control by heat exchange were studied.Comparative test were carried out between the pit installed heat exchanger and the control,and the contents of all flavoring compounds in fermentation material were measured to explore some rules in the proceeding of fermentation,and the quality of crude spirits was also evaluated.The results indicated that controlling temperature by heat exchange was feasible in strong-flavor Chinese liquor fermentation. |
| Keywords: | srong-flavor Chinese liquor fermentation temperature temperature control total esters ethyl caproate total acids |
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