作者： 李长军，杨生智，曹亚龙，姚贤泽，程 祥，万贤平
小曲新工艺； 杂醇油； 水分； 酸度； 氨基酸态氮； 酵母数 |
Reasons for Fusel Oil Increase in Fermented Grains Using Australian Sorghum in Autumn
LI Changjun, YANG Shengzhi, CAO Yalong, YAO Xianze, CHENG Xiang and WAN Xianping
Jing Brand Co. Ltd., Daye, Hubei 435100, China
The control of fusel oil is one of the critical points in the production of Xiaoqu Baijiu by new techniques with Australian sorghum as raw materials. Especially, the excessively high content of fusel oil in fermented grains in Autumn due to the high temperature in Summer is a serious technical problem. Previous researches suggested that large amounts of fusel oil is produced with mass propagation of yeast in the early stage of the fermentation. In this study, we measured moisture content, reducing sugar, acidity, amino acid nitrogen and yeast number of fermented grains in the early stage of the fermentation in workshops from July to November. The results indicated that, the increase of moisture content and the decrease of acidity promoted yeast’s proliferation, which further resulted in the excessive consumption of amino acids in fermented grains, and finally led to high fusel oil content. Our research provided a new insight for the control of fusel oil content in fermented grains with Australian sorghum as raw materials.
new techniques for Xiaoqu Baijiu production; fusel oil; moisture content; acidity; amino acid nitrogen; yeast number