中挺温度对贵州芝麻香型白酒影响的研究

在芝麻香型白酒的生产过程中，中挺温度是一个重要的影响因素。该研究使用两个窖池进行对比发酵实验，通过四轮次产酒实验，结果表明，中挺温度对于芝麻香酒产酒以及酒体风格的形成确实有一定影响，中挺温度的保持时间越久，芝麻香酒出酒率越高。四轮次酒窖内升温幅度为7 ℃左右，中挺时间为8 d左右，出酒率可达35.3%，所产白酒总酸、总酯分别为0.99 g/L、7.16 g/L，符合芝麻香型白酒国标要求，风味物质种类和含量接近某典型芝麻香型白酒。

Effect of maintaining the temperature in fermentation on Guizhou's sesame-flavor Baijiu

Maintaining the temperature in fermentation is an important factor in the production of sesame-flavor Baijiu (Chinese liquor). The fermentation experiments were carried out by two pits. Through four batch experiments, results showed that maintaining the temperature had an impact on sesame-flavor Baijiu production and Baijiu style formation. The longer maintaining temperature retention, the higher liquor yield of sesame-flavor Baijiu was. After four batch fermentation, the temperature in the pit raised about 7 ℃, the maintain time was about 8 d, and the liquor yield reached 35.3%. Under the conditions, the total acids and total esters of Guizhou sesame-flavor Baijiu were 0.99 g/L and 7.16 g/L, respectively. The results met the national standard requirements of sesame-flavor Baijiu, and the flavor substances and contents were close to a certain typical sesame-flavor Baijiu.