食品与发酵工业 >

2011 , Vol. 37 >Issue 07: 126 - 129

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.039

食品与发酵工业

发酵温度调控对浓香型白酒主要香味成分生成的影响

  • 蒲岚 ,
  • 李璐 ,
  • 邱树毅 ,
  • 游玲 ,
  • 谢善慈 ,
  • 许德富 ,
  • 倪斌 ,
  • 税梁扬 ,
  • 沈亮亮 ,
  • 冯学愚
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网络出版日期: 2011-07-25

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Effects on Main Flavor Compounds Forming by Temperature Controlling in Strong-Flavor Chinese Liquor Fermentation

  • Pu Lan ,
  • Li Lu ,
  • Qiu Shu-yi ,
  • You Ling ,
  • Xie Shan-ci ,
  • Xu De-fu ,
  • Ni Bin ,
  • Shui Liang-yang ,
  • Shen Liang-liang ,
  • Feng Xue-yu
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Online published: 2011-07-25

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摘要

研究了用换热方式实现对浓香型白酒发酵过程温度进行控制的新方法。通过对控温发酵与传统发酵方法进行对照试验,检测不同发酵期糟醅中主要香味成分的含量,探讨主要香味成分的生成规律,以及控温发酵方法对基酒质量的影响,证明用换热方法实现对浓香型白酒发酵温度进行控制是可行的。

关键词： 浓香型白酒; 发酵温度; 温度控制; 总酯; 已酸乙酯; 总酸

本文引用格式

蒲岚 , 李璐 , 邱树毅 , 游玲 , 谢善慈 , 许德富 , 倪斌 , 税梁扬 , 沈亮亮 , 冯学愚 . 发酵温度调控对浓香型白酒主要香味成分生成的影响[J]. 食品与发酵工业, 2011 , 37(07) : 126 -129 . DOI: 10.13995/j.cnki.11-1802/ts.2011.07.039

Abstract

A new method of temperature control by heat exchange were studied.Comparative test were carried out between the pit installed heat exchanger and the control,and the contents of all flavoring compounds in fermentation material were measured to explore some rules in the proceeding of fermentation,and the quality of crude spirits was also evaluated.The results indicated that controlling temperature by heat exchange was feasible in strong-flavor Chinese liquor fermentation.

Key words： srong-flavor Chinese liquor; fermentation temperature; temperature control; total esters; ethyl caproate; total acids

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