食品与发酵工业 >

2025 , Vol. 51 >Issue 11: 107 - 114

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040135

研究报告

酱香轮次不同部位堆积醅单独发酵产酒差异研究

  • 陈岭 ,
  • 杨生智 ,
  • 程祥 ,
  • 杨强 ,
  • 陈冰 ,
  • 邓子铿 ,
  • 何斯成 ,
  • 谭航
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  • 1(劲牌有限公司, 湖北 黄石, 435100)
    2(劲牌神农架酒业有限公司, 湖北 神农架, 442400)
第一作者:学士,助理工程师(杨生智副高级工程师和程祥中级工程师为通信作者,E-mail:01097@jingpai.com;16488@jingpai.com)

收稿日期: 2024-06-07

  修回日期: 2024-07-25

  网络出版日期: 2025-06-19

基金资助

湖北省重点研发项目(2023BBB004)

收起

Study on the difference of liquor production by separate fermentation of stacking fermented grains in different parts of Maotai-flavor round

  • CHEN Ling ,
  • YANG Shengzhi ,
  • CHENG Xiang ,
  • YANG Qiang ,
  • CHEN Bing ,
  • DENG Zikeng ,
  • HE Sicheng ,
  • TAN Hang
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  • 1(Jing Brand Co. Ltd. , Huangshi 435100, China)
    2(JinPai Shen Nong Jia Wine Co. Ltd. , Shennongjia 442400, China)

Received date: 2024-06-07

  Revised date: 2024-07-25

  Online published: 2025-06-19

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摘要

为研究神农架生态酒业酱香型白酒三、四、五、六轮次不同部位堆积酒醅单独发酵产酒差异,以堆积醅底部中心为原点进行分层,从里至外分为里层(0~60 cm)、中层(60~160 cm)、外层(160~210 cm)、表面(210~230 cm)4个部分,将4个部分堆积醅区分开单独发酵产酒,对比酒醅理化差异和产酒差异。结果表明,不同部位堆积醅在同一轮次的理化差异明显,且同一部位堆积醅在不同轮次也存在明显变化。在单独发酵的堆积醅中,中层与里层堆积醅产酒酒质最优,酱曲香、花果香、甜感、绵感等风味感官最优,整体风味感官最优。表面糟醅单独发酵产酒四甲基吡嗪含量最高,表面与外层糟醅产酒涩味、杂味、焦糊味等异杂味感官最明显。中层糟醅产酒丙三醇含量最高,里层堆积醅产酒木糖醇含量最高,不同部位堆积醅产酒的赤藓糖醇含量整体差异较小。该研究可为酱香型白酒堆积工艺优化与产酒酒质提升提供参考。

关键词： 酱香型白酒; 堆积醅; 分层; 单独发酵; 理化差异; 产酒差异

本文引用格式

陈岭 , 杨生智 , 程祥 , 杨强 , 陈冰 , 邓子铿 , 何斯成 , 谭航 . 酱香轮次不同部位堆积醅单独发酵产酒差异研究[J]. 食品与发酵工业, 2025 , 51(11) : 107 -114 . DOI: 10.13995/j.cnki.11-1802/ts.040135

Abstract

Research on the differences in liquor production through separate fermentation of piled-up fermented grains from different parts of the third, fourth, fifth and sixth rounds of Jiangxiang Baijiu in Shennongjia Ecological Liquor Industry.The bottom center of the piled fermented grains was taken as the origin for layering.From the inside to the outside, it was divided into four parts:the bottom layer (0-60 cm), the middle layer (60-160 cm), the outer layer (160-210 cm), and the surface layer (210-230 cm).The piled fermented grains of the four parts were separated for separate fermentation and wine production, and the physicochemical differences of the fermented grains and the differences in wine production were compared.The results showed that the physicochemical differences between different parts of the accumulated fermented grains in the same round were significant, and there were also significant changes in the same part of the accumulated fermented grains in different rounds.Among the accumulated fermented grains that were fermented separately, the middle and inner layers produced the best quality wine, with the best sensory characteristics of soy sauce flavor, flower and fruit aroma, sweetness, and cottony texture, as well as the best overall sensory characteristics.The highest content of tetramethyl pyrazine was produced by fermentation of surface grains alone, and the astringency, off-flavor, burnt taste and other off-flavor of the wine produced by surface and outer grains were the most obvious to the senses.The content of propanetriol was the highest in the middle layer of stacked spirits, the content of xylitol was the highest in the inner layer of stacked spirits, and the content of erythritol in different parts of the stacked spirits was less different overall.This study can provide a reference for the optimisation of the stacking process and the improvement of wine quality of soy sauce-type white wine production.

Key words： sauce-flavor Baijiu; stacking grains; layering; separate fermentation; physical and chemical differences; differences in wine production

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