在酱香型高温大曲的制造过程中,受到环境和操作的影响,不可避免地会形成3种颜色的高温大曲,即黄色大曲、白色大曲、黑色大曲。为了明确3种颜色大曲的品质差异以及它们对酱香型白酒整个生产周期的影响,该研究首先对不同颜色大曲的理化指标和酶学性质进行测定,分析了3种颜色大曲在理化性质上的差异。其次,使用成品曲作为对照组,将3种颜色大曲分别应用于原位发酵实验,探究不同颜色大曲对酱香型白酒不同轮次酒醅发酵参数和不同轮次发酵酒样风味的影响。结果显示,黑曲在总酸和还原糖含量上高于黄曲和白曲,而白曲在酶活力方面显著优于黄曲和黑曲。同时,将不同颜色大曲驱动酱香型白酒发酵,发现轮次对酒样风味的影响要远远大于不同颜色大曲对酒样风味的影响。另外,在第1轮次阶段,使用黑曲发酵的酒样中高级醇含量显著高于其他酒样;在第5轮次阶段,使用白曲发酵的酒样中酯类物质含量显著高于其他酒样;在第7轮次阶段,使用白曲发酵的酒样中各种风味物质含量高于其他酒样。该研究为在不同轮次阶段充分合理利用不同颜色大曲提供了理论支持。
In the manufacturing process of Jiang-flavor high-temperature Daqu, affected by the environment and operation, three colors of high-temperature Daqu will inevitably form, including yellow Daqu, white Daqu, and black Daqu.To clarify the quality differences between the three colors of Daqu and their impact on the entire production cycle of Jiang-flavor liquor, this study first measured the physicochemical indicators and enzymatic properties of different colors of Daqu and analyzed the physicochemical properties of the three colors of Daqu.Secondly, using the finished Daqu as a control group, the three colors of Daqu were used in in-situ fermentation experiments to explore the effects of different colors of Daqu on the fermentation parameters of different rounds of fermented grains of Jiang-flavor liquor and the flavors of different rounds of fermented liquor samples.Results showed that black Daqu had higher total acidity and reducing sugar content than yellow and white Daqu, while white Daqu exhibited significantly superior enzymatic activity compared to yellow and black Daqu.At the same time, Daqu of different colors was used to drive the fermentation of Jiang-flavor liquor, and it was found that the impact of rounds on the flavor of the liquor samples was far greater than the effect of Daqu of different colors on the flavor of the liquor samples.In addition, it found that in the first round, the content of higher alcohols in the liquor samples fermented with black Daqu was significantly higher than that of other liquor samples.In the fifth round, the content of ester substances in the liquor samples fermented with white Daqu was significantly higher than that of other liquor samples.In the seventh round, the content of various flavor substances in the liquor samples fermented with white Daqu was higher than that of other liquor samples.This study provides theoretical support for the full and reasonable utilization of Daqu of different colors at different stages of rounds.
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