食品与发酵工业 >

2025 , Vol. 51 >Issue 18: 322 - 329

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040940

研究报告

酱香型白酒不同轮次发酵酒醅差异性研究

  • 付庆凯 ,
  • 陈帆 ,
  • 孟廷淋 ,
  • 文尚瑜 ,
  • 黄尚传 ,
  • 杨健美 ,
  • 黄小平 ,
  • 陈双
展开
  • 1(劲牌茅台镇酒业有限公司,贵州 仁怀,564500)
    2(劲牌有限公司,湖北 黄石,435100)
    3(江南大学 生物工程学院,江苏 无锡,214000)
第一作者:学士(陈帆中级工程师和孟廷淋第一作者:学士为共同通信作者,E-mail:26773@jingpai.com;87672@jingpai.com)

收稿日期: 2024-09-03

  修回日期: 2025-01-23

  网络出版日期: 2025-10-16

收起

Study on differences in fermented grains across different fermentation rounds of Jiangxiangxing Baijiu

  • FU Qingkai ,
  • CHEN Fan ,
  • MENG Tinglin ,
  • WEN Shangyu ,
  • HUANG Shangchuan ,
  • YANG Jianmei ,
  • HUANG Xiaoping ,
  • CHEN Shuang
Expand
  • 1(Jinpai Moutai Town Liquor Co.Ltd., Renhuai 564500, China)
    2(Jin Brand Co.Ltd.,Huangshi 435100, China)
    3(School of Bioengineering, Jiangnan University, Wuxi 214000, China)

Received date: 2024-09-03

  Revised date: 2025-01-23

  Online published: 2025-10-16

Fold

摘要

该研究通过对劲牌茅台镇酒业酱香型白酒下沙-六轮次堆积发酵酒醅理化指标、微生物指标、溶氧量、酶活力指标进行综合分析,以探究酱香型白酒堆积发酵过程中不同轮次各指标变化特征。结果表明,不同轮次堆积醅的理化差异明显,且同一轮次堆积酒醅在不同生产模式下也存在明显变化。酒醅水分及酸度含量均随轮次增加而升高,通过控制水分可有效减少酸度的产生,从而使原酒中的呈酸物质减少,避免过高的酸影响其原酒质量。淀粉含量随轮次增加呈现降低趋势,还原糖含量随着轮次增加先升高后降低,在三~四轮次含量最高。且研究发现二次翻堆能提高糟醅微生物含量,尤其是好氧酵母菌,同时在不影响发酵质量的情况下升高起堆温度可适当缩短发酵时间1~3 d。该研究可为酱香型白酒堆积工艺优化提供数据支撑与推行酱香型白酒智能化、数字化酿造提供参考依据。

关键词： 酱香型白酒; 机械化; 堆积发酵; 溶氧量; 理化差异

本文引用格式

付庆凯 , 陈帆 , 孟廷淋 , 文尚瑜 , 黄尚传 , 杨健美 , 黄小平 , 陈双 . 酱香型白酒不同轮次发酵酒醅差异性研究[J]. 食品与发酵工业, 2025 , 51(18) : 322 -329 . DOI: 10.13995/j.cnki.11-1802/ts.040940

Abstract

This study conducted a comprehensive analysis of the physicochemical properties, microbial indicators, dissolved oxygen levels, and enzymatic activity of the fermented grains during the sorghum-first addition to sixth rounds of stacking fermentation for Jiangxiangxing Baijiu from Jinpai Moutai Town Liquor.The aim was to investigate the variation characteristics of these indices during different rounds of stacking fermentation in Jiangxiangxing Baijiu production.Results indicated significant physicochemical differences in the fermented grains across different fermentation rounds, as well as notable variations within the same round under different production modes.Both moisture and acidity levels in the fermented grains increased with successive rounds.Controlling moisture effectively reduced acidity generation, thereby lowering the acidic compounds in the base liquor and preventing excessive acidity from affecting its quality.Starch content showed a decreasing trend with increasing fermentation rounds, while reducing sugar content first increased and then decreased, peaking during the third and fourth rounds.Additionally, the study found that secondary turning of the stack increased microbial content in the fermented grains, particularly aerobic yeasts.Moderately increasing the initial stack temperature, without compromising fermentation quality, could shorten fermentation time by 1-3 days.These findings provided valuable data for optimizing stacking fermentation processes in Jiangxiangxing Baijiu production and offered a reference for advancing intelligent and digitalized brewing techniques.

Key words： Jiangxiangxing Baijiu; mechanization; stacking fermentation; dissolved oxygen levels; physicochemical differences

参考文献

[1] LIU H L,SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry, 2018, 66(22):5425-5432.
[2] 崔利,唐智.酱香型白酒“四高两长”酿酒理论与“12355 99789”数字编码酱酒传统工艺的关系[J].酿酒,2023,50(4):3-5.
CUI L, TANG Z.Relationship between “four high and two long” theory of Maotai-flavor liquor making and traditional technology of “12355 99789” digital encoding Maotai-flavor liquor[J].Liquor Making,2023,50(4):3-5.
[3] 杨国华,邱树毅,黄永光.酱香白酒生产中产香微生物研究[J].中国酿造,2011, 30(4):24-27.
YANG G H, QIU S Y, HUANG Y G.Microbiology research of liquor production[J].China Brewing,2011, 30(4):24-27.
[4] ZHANG H X,WANG L,WANG H Y,et al.Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process[J].Food Research International,2021,141:109887.
[5] YANG L,XIAN C,LI P,et al.The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor Baijiu[J].Food Research International,2023,169:112892.
[6] 万勇,张兆丰,熊翔,等.酱香型不同轮次发酵酒醅理化因子变化规律研究[J].中国食品工业,2022(4):107-111.
WAN Y, ZHANG Z F, XIONG X, et al.Study on the change law of physical and chemical factors of Maotai-flavor fermented grains in different rounds[J].China Food Industry,2022(4):107-111.
[7] 王欢,席德州,黄永光,等.酱香型白酒机械化酿造不同轮次堆积发酵细菌菌群结构多样性分析[J].食品科学,2020,41(2):188-195.
WANG H, XI D Z, HUANG Y G, et al.Bacterial community structure and diversity in different stacking fermentation rounds in mechanized Maotai-flavor liquor brewing[J].Food Science,2020,41(2):188-195.
[8] 何璇,高银涛,余博文,等.酱香型白酒发酵过程全周期跟踪分析[J].食品与发酵工业,2022,48(10):199-205.
HE X, GAO Y T, YU B W, et al.Tracking and analysis of the whole fermentation process of Maotai-flavor Baijiu[J].Food and Fermentation Industries,2022,48(10):199-205.
[9] 刘宏基,刘波,余有贵,等.不同高度堆积发酵酱酒醅主要酶活的比较研究[J].中国食品工业,2023(6):82-85.
LIU H J, LIU B, YU Y G, et al.Comparative study on main enzyme activities of fermented soy sauce fermented grains piled at different heights[J].China Food Industry,2023(6):82-85.
[10] 杜新勇,范志勇,赵殿臣,等.北方酱香型白酒生产过程微生物及温度变化规律分析[J].酿酒科技,2013(5):51-55.
DU X Y, FAN Z Y, ZHAO D C,et al.Analysis of the relations between temperature change and microbial quantity change in the production of Jiang-flavor liquor in North China[J].Liquor-Making Science & Technology,2013(5):51-55.
[11] WU Q, CHEN L Q, XU Y.Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor[J].International Journal of Food Microbiology,2013,166(2):323-330.
[12] QIAN W,LYU Z M,CHAI L J,et al.Cooperation within the microbial consortia of fermented grains and pit mud drives organic acid synthesis in strong-flavor Baijiu production[J].Food Research International,2021,147:110449.
[13] 张维山,潘学森,刘民万,等.北方酱香酒酿造过程中入池水分与酸度、优级品率关系的初步研究[J].酿酒,2016,43(2):72-74.
ZHANG W S,PAN X S,LIU M W,et al.Preliminary study of the relations between pit entry moisture and acidity, quality product rate in northern Jiangxiang liquor brewing process[J].Liquor Making,2016,43(2):72-74.
[14] 冯海燕,卢君,陈竹君,等.酱香型白酒出入窖糟醅性能评价的技术研究[J].酿酒科技,2021(8):35-42.
FENG H Y,LU J,CHEN Z J,et al.Property evaluation of fermented grains of Jiangxiang Baijiu[J].Liquor-Making Science & Technology,2021(8):35-42.
[15] DAI Y J, TIAN Z Q, MENG W N, et al.Changes in microbial diversity, physicochemical characteristics, and flavor substances during maotai-flavored liquor fermentation and their correlations[J].Journal of Biobased Materials and Bioenergy, 2019, 13(3):290-307(18).
[16] 李新涛,胡春红,林良才,等.酱香型白酒下沙到四轮次酒醅堆积终点特征研究[J].中国酿造,2024,43(7):50-57.
LI X T,HU C H,LIN L C,et al.Characteristics of fermented grains of sauce-flavor Baijiu from Xiasha to the 4th rounds accumulation[J].China Brewing,2024,43(7):50-57.
[17] 张智,滕婷婷,王淼.溶氧对发酵的影响及控制[J].科学咨询(决策管理),2008(21):63-64.
ZHANG Z,TENG T T,WANG M.Effect of dissolved oxygen on fermentation and its control[J].Policy & Management,2008(21):63-64.
[18] 黄治国,侯海波,罗惠波,等.浓香型白酒酒醅发酵过程中淀粉和还原糖的变化规律研究[J].中国酿造, 2012, 31(7):107-110.
HUANG Z G,HOU H B,LUO H B,et al.Changes of starch and reducing sugars of fermented grains in fermentation of strong-flavor liquor[J].China Brewing,2012,31(7):107-110.
[19] TANG J,TANG X X,TANG M, et al.Analysis of the bacterial communities in two liquors of soy sauce aroma as revealed by high-throughput sequencing of the 16S rRNA V4 hypervariable region[J].BioMed Research International,2017,2017(1):6271358.
[20] 谭壹,晏培,李冰冰,等.酱香型白酒功能微生物的应用研究进展[J].中国酿造,2024,43(3):1-5.
TAN Y, YAN P, LI B B,et al.Research progress on the application of functional microorganisms in sauce-flavor Baijiu[J].China Brewing,2024,43(3):1-5.
[21] 卢君,山其木格,王丽,等.酱香型白酒糟醅理化指标规律研究[J].酿酒科技,2018(6):60-64.
LU J,SHAN Q,WANG L,et al.Relations among physiochemical indexes of Jiangxiang distillers grains[J].Liquor-Making Science & Technology,2018(6):60-64.
[22] 李豆南,邱树毅.酱香大曲微生物菌群结构及微生物功能研究概述[J].中国酿造,2017,36(1):5-11.
LI D N,QIU S Y.Overview of microbial community structure and function in Moutai-flavor Daqu[J].China Brewing,2017,36(1):5-11.
[23] 戴奕杰,李宗军,田志强,等.酱香型白酒酿造过程中微生物及其代谢产物研究进展[J].酿酒科技,2018(11):85-96.
DAI Y J, LI Z J, TIAN Z Q, et al.Research progress in microbes and their metabolites during the fermentation of Jiangxiang Baijiu[J].Liquor-Making Science & Technology,2018(11):85-96.
[24] SHIGECHI H,FUJITA Y,KOH J,et al.Energy-saving direct ethanol production from low-temperature-cooked corn starch using a cell-surface engineered yeast strain co-displaying glucoamylase and α-amylase[J].Biochemical Engineering Journal,2004,18(2):149-153.
[25] 曾祥林,庹先国,张贵宇,等.高温高湿环境对酒醅入窖理化指标影响[J].食品与发酵工业,2021,47(7):161-167.
ZENG X L,TUO X G,ZHANG G Y,et al.Effects of high temperature and humidity on physical and chemical indexes of fermented grains for pit entry[J].Food and Fermentation Industries,2021,47(7):161-167.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司