温度对浓香型白酒发酵的影响

为探讨温度对浓香型白酒发酵的影响，采用实验室模拟固态控温发酵方式，对发酵过程进行控温，监测糟醅理化指标、典型微生物数量变化、出坛糟醅主要挥发性风味物质。结果表明，高温发酵加快糟醅水分蒸发，酵母菌及霉菌数量快速减少，产酒生酸快，最终糟醅酒度偏低（1.52%vol）；中温和低温发酵好氧细菌及酵母数量较多，有利于持续产酒产酸，最终糟醅酒精度分别为2.98%vol、4.67%vol。高、中、低温发酵出坛糟醅中高级醇含量分别为7.74 mg/100 g、7.42 mg/100 g、9.72 mg/100 g。中、低温发酵糟醅中未检测出糠醛，高温发酵糟醅中糠醛含量为1.90 mg/100 g。高、中、低温发酵糟醅总酯含量分别为69.99 mg/100 g、109.12 mg/100 g、96.64 mg/100 g。主成分分析（PCA）结果显示，中温（30 ℃）发酵糟醅与对照窖池出池糟醅风味组分构成更为接近，可通过控制发酵温度生产特定基酒。

Effect of temperature on fermentation of strong-flavor Baijiu

In order to investigate the effect of temperature on the fermentation of strong-flavor Baijiu (Chinese liquor), the temperature of the fermentation process was controlled by laboratory simulation solid-state temperature-controlled fermentation method. The physical and chemical indicators, the changes of typical microbial quantity and main volatile flavors of the fermented grains were monitored. The results showed that fermentation at high temperature accelerated evaporation of the water, the molds and yeasts declineed rapidly, and production speed of alcohol and acid in the fermentation grains was fast. Fermentation at medium and low temperature had higher aerobic bacteria and yeast than fermentation at high temperature and was conducive to continuous production of alcohol. The final alcohol contents in fermented grains with high, medium and low temperature fermentation were 1.52%vol, 2.98%vol and 4.67%vol, respectively. The contents of higher alcohols in fermented grains with high, medium and low temperature fermentation were 7.74 mg/100 g, 7.42 mg/100 g, 9.72 mg/100 g, respectively. The furfural was not detected in fermented grains with medium and low temperature fermentation, but the content of furfural in fermented grains with high temperature fermentation was 1.90 mg/100 g. The total ester contents in fermented grains with high, medium and low temperature fermentation were 69.99 mg/100 g, 109.12 mg/100 g and 96.64 mg/100 g, respectively. Principal component analysis (PCA) showed that the constitution of volatile flavor components in fermented grains with medium temperature fermentation (30 ℃) was more closely related to the control, and specific base liquor can be produced by controlling the fermentation temperature.