发酵温度对浓香型白酒杂醇油含量的影响

为探究发酵温度对浓香型白酒生产中杂醇油生成量的影响，该研究利用可实现夹套控温的固态发酵罐为发酵容器，分别进行两轮“控温发酵”实验，对控温发酵罐、未控温发酵罐（对照）和窖池发酵过程中糟醅中及基酒中的杂醇油进行对比分析。结果表明，通过控制固态发酵罐夹层水温可有效实现对发酵糟醅温度的控制，且第一轮控温后与对照罐（32.4 ℃）相比，控温后顶温（35 ℃）更高，中挺时间更长（13 d）；第二轮控温后发酵罐糟醅形成了2 ℃以上的温差，温度较高的发酵罐中挺时间较长（15 d）；经气相色谱分析检测发酵温度较高的发酵罐，其糟醅中正丙醇、异丁醇、正丁醇、异戊醇、正己醇等杂醇油含量增加了118.6%、21.2%、29.7%、21.7%、77.3%，其二段基酒中正丙醇、正丁醇、异戊醇、正己醇等杂醇油含量也较发酵温度较低的发酵罐高22.3%、0.6%、2.0%、25.4%。

Effect of fermentation temperature on fusel oil content in strong-flavor Baijiu

In order to investigate the effect of fermentation temperature on the production of fusel oil in the production of strong-flavor Baijiu(Chinese liquor),two rounds of"temperature-controlled fermentation"tests were carried out using solid-state fermenter which could jacket control temperature,and the fusel oil in the fermented grains and base liquor in the temperature-controlled fermenter,uncontrolled fermenter(control),and pit fermentation process was compared and analyzed.The results showed that the temperature of fermented grains could be effectively controlled by controlling the temperature of the solid-state fermenter interlayer.After the first round of temperature control,the top temperature(35℃)was higher than that of the control fermenter(32.4℃),the time of the middle maintained at high level was longer(13 d).After the second round of temperature control,fermented grains in fermenter formed a temperature difference of more than 2℃,the time of the middle maintained at high level of fermenter with higher temperature was longer(15 d).By gas chromatographic analysis,the n-propanol,isobutanol,n-butanol,isoamyl alcohol,n-hexanol and other fusel oil contents in the fermented grains of the fermenter with higher fermentation temperature increased by 118.6%,21.2%,29.7%,21.7%,77.3%,respectively,and the n-propanol,n-butanol,isoamyl alcohol,n-hexanol and other fusel oil contents in its second base liquor were 22.3%,0.6%,2.0%,25.4%higher than that in the fermenter with lower fermentation temperature.