作者： 高 玲，许冠生，张 磊，曾庆骨
研究了浓香型白酒窖池发酵过程中不同空间位置和不同发酵时间糟醅的生态因子的动态变化。结果表明，各层糟醅温度在发酵过程中逐渐上升，2周后达到最大值，维持15 d后开始下降；酸度在发酵过程中总体呈上升趋势；而淀粉含量在整个发酵过程中趋于下降；还原糖在1周后达到最高，但随后开始下降。各层糟醅的乙醇含量随发酵时间逐渐升高，在5周后达到高峰，然后呈下降趋势，但在第7周后略有回升。上层和中层糟醅中的水分含量逐渐增加，5周后达到饱和，随后保持几乎不变直至发酵结束，而整个发酵过程中，下层糟醅含水量不断增加。各层糟醅中的己酸乙酯、乙酸乙酯和丁酸乙酯在发酵前期几乎未生成，2周后逐渐增加，6周后达到最大值，但随后均略有下降。乳酸乙酯含量在整个发酵过程中不断增加。己酸、乙酸、丁酸和乳酸均在第6周达到最大值，随后持续下降直至第8周，之后均略有回升。 |
浓香型白酒； 发酵糟醅； 微生物； 动态变化 |
Tracing Study of Main Parameters in the Fermentation Process of Nongxiang Fermented Grains
GAO Ling, XU Guansheng, ZHANG Lei and ZENG Qinggu
Yingjia Gongjiu Distillery Co. Ltd., Huoshan, Anhui 237200, China
The dynamic change of physio-ecological factors of fermented grains at different space/of different fermenting time in the fermentation process of Nongxiang Baijiu was investigated. The results suggested that, the temperature of fermented grains at different layer increased gradually and reached the maximum 2 weeks later, then maintained for 15 d and began to decrease; the content of starch kept decreasing in the whole fermentation process; reducing sugar content reached the maximum 1 week after the fermentation and began to decrease afterwards; ethanol content of fermented grains at different layer increased gradually as fermentation went on, reached the maximum 5 weeks later, then began to decrease, and increased slightly 7 weeks later; moisture content of fermented grains at upper layer/middle layer increased gradually and reached saturation 5 weeks after the fermentation and kept stable till the end of the fermentation, while moisture content of fermented grains at lower layer kept increasing in the whole fermentation process; rare ethyl caproate, ethyl acetate, and ethyl butyrate were produced in prior stage of the fermentation, 2 weeks later, they were produced gradually, and their yield reached the maximum 6 weeks later and decreased gradually afterwards; the content of ethyl lactate kept increasing in the whole fermentation process; the content of caproic acid, acetic acid, butyric acid, and lactic acid reached the maximum at the 6th week of the fermentation and then decreased constantly till the 8th week of the fermentation and increased slightly afterwards.
Nongxiang Baijiu; fermented grains; microbe; dynamic change