首页 关于我们 杂志征订 网上投稿 文章搜索 资料下载 广告联系 English 版权声明
刊物期号: 201811

人工老熟窖泥对固态酿造白酒质量的影响研究(26)

作者: 刘小刚1,熊燕飞1,2,敖宗华1,2,任剑波1,彭远松1,宋 川1

地址:1.泸州老窖股份有限公司,四川 泸州 646000; 2.国家固态酿造工程技术研究中心,四川 泸州 646000
摘要 通过理化、色谱分析技术,研究出人工老熟窖泥对固态酿造白酒质量的影响。通过人工老熟窖泥培养技术,以4种窖泥90 d培育出具有泥质乌黑、绵软、较强黏性、窖香浓郁的人工老熟窖泥,并以4种不同的窖泥进行浓香型白酒的酿造,通过理化、色谱分析技术,测定酒体中香味成分的含量。结果表明,窖泥(b)所产酒中总酸、总酯含量最高,分别达到0.94 g/L、3.04 g/L,己酸乙酯、乳酸乙酯、乙酸乙酯含量分别为1.32 g/L、0.88 g/L、0.55 g/L,这与老窖泥所产酒相近。通过感官分析得出,窖泥(b)所产酒质具有干净、绵甜、窖香、回味悠长的特点。
关键词 浓香型白酒; 窖泥; 老熟; 酒质; 色谱
中图分类号: TS262.3;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)11-0026-04

英文标题: Effects of Manmade Aged Pit Mud on the Quality of Baijiu by Solid-State Fermentation

英文作者: LIU Xiaogang1,XIONG Yanfei1,2,AO Zonghua1,2,REN Jianbo1,PENG Yuansong1 and SONG Chuan1

英文地址: 1. Luzhou Laojiao Co. Ltd., Luzhou, Sichuan 646000; 2. National Engineering Technology Research Center of Solid-state Brewing, Luzhou, Sichuan 646000, China

英文摘要 The effects of manmade aged pit mud on the quality of Baijiu by solid-state fermentation were investigated through physiochemical and chromatographic analysis. Four kinds of pit mud (90 d culture) with black color, strong viscosity and strong pit aroma were used respectively in the production of Nongxiang Baijiu. The content of the flavoring components in the produced Baijiu was measured. The results suggested that, Baijiu produced by pit mud (b) had the highest content of total acids and total esters (up to 0.94 g/L and 3.04 g/L respectively), and its content of ethyl caproate, ethyl lactate, and ethyl acetate were 1.32 g/L, 0.88 g/L and 0.55 g/L respectively, close to Baijiu produced by aged pit mud; besides, Baijiu produced by pit mud (b) had the features including clean and soft taste, strong aroma, and long aftertaste etc.
英文关键词 Nongxiang Baijiu; pit mud; aging; liquor quality; chromatography
      

http://weibo.com/gznjkj

微信号:gznjkj


酿酒科技版权声明:
①凡本站未注明来源的作品均为本站原创,版权属于酿酒科技杂志社,其他媒体转载须注明来源为“酿酒科技”。
②凡本站注明“来源:XXX”的作品,均转载自其它媒体,转载目的在于传递更多信息,并不代表本站赞同其观点和对其真实性负责。我们力所能及地注明初始来源和原作者,如果您觉得侵犯了您的权益,请通知我们,我们会立即改正。
版权事宜或内容合作请联系:njkj2014@163.com


版权所有 酿酒科技杂志社 2001-2018
电子邮件:NJKJ@263.net