采用1、2、10年糟龄的3种不同类型的浓香型白酒入窖糟醅,分别在其原本的酸度基础上增加酸度,通过小罐发酵与蒸馏,对出酒率及基酒理化等指标进行分析。结果表明,不同糟龄基酒风味有明显差异,相同糟龄不同入窖糟醅酸度在一定范围内对基酒风味有显著影响,1年糟龄入窖糟醅酸度与基酒甲醇、丁酸乙酯、戊酸乙酯、己酸乙酯、总酸、总酯含量成显著正相关(P<0.05),与出酒率呈显著负相关(P<0.05);2年糟龄入窖糟醅酸度与基酒正丙醇、仲丁醇、乙酸、丁酸乙酯、戊酸乙酯、总酸、杂醇油含量呈显著正相关(P<0.05),与出酒率呈显著负相关(P<0.05);10年糟龄入窖糟醅酸度与基酒乳酸乙酯含量呈显著正相关(P<0.05),与出酒率呈显著负相关(P<0.05);综上,通过对不同糟龄入窖糟醅酸度调节可显著改变糟醅出酒率,同时可显著改变基酒中的某些风味物质含量,为不同糟龄浓香型白酒风味改善与质量提升提供一定参考。
Three different types of Nongxiang Baijiu distillery mash entering the cellar with mash ages of 1, 2, and 10 years were selected, and their acidity was increased based on the original acidity respectively.The liquor yield and the physicochemical indexes of base Baijiu were analyzed through small tank fermentation and distillation.Results showed obvious differences in the flavor of base Baijiu with different mash ages.The acidity of distillery mash entering the cellar with the same mash age had a significant impact on the flavor of base Baijiu within a certain range.The acidity of distillery mash entering the cellar with a 1-year mash age was significantly positively correlated with the contents of methanol, ethyl butyrate, ethyl valerate, ethyl hexanoate, total acid, and total ester in base Baijiu (P<0.05), and was significantly negatively correlated with the liquor yield (P<0.05).The acidity of distillery mash entering the cellar with a 2-year mash age was significantly positively correlated with the contents of n-propanol, sec-butanol, acetic acid, ethyl butyrate, ethyl valerate, total acid, and fusel oil in base Baijiu (P<0.05), and was significantly negatively correlated with the liquor yield (P<0.05).The acidity of distillery mash entering the cellar with a 10-year mash age was significantly positively correlated with the content of ethyl lactate in base Baijiu (P<0.05) and was significantly negatively correlated with the liquor yield (P<0.05).In conclusion, adjusting the acidity of distillery mash entering the cellar with different mash ages could significantly change the liquor yield of distillery mash and could also significantly change the contents of some flavor substances in base Baijiu, providing a certain reference for the flavor improvement and quality enhancement of Nongxiang Baijiu with different mash ages.
[1] 沈怡方. 白酒生产技术全书[M].北京:中国轻工业出版社, 1998:1000.
SHEN Y F.Comprehensive Book of Baijiu Production Technology[M].Beijing:China Light Industry Press, 1998:1000.
[2] 唐梦雪, 李炳波, 易丹钦, 等.基于成都都市圈的四川白酒产业高质量发展研究[J].中国酿造, 2024, 43(5):271-275.
TANG M X, LI B B, YI D Q, et al.High-quality development of Sichuan Baijiu industry based on Chengdu’s metropolitan area[J].China Brewing, 2024, 43(5):271-275.
[3] WANG J S, CHEN H, WU Y S, et al.Uncover the flavor code of strong-aroma Baijiu:Research progress on the revelation of aroma compounds in strong-aroma Baijiu by means of modern separation technology and molecular sensory evaluation[J].Journal of Food Composition and Analysis, 2022, 109:104499.
[4] 白钰琨. 白酒酿造操控因素对酿酒酵母固态发酵过程的影响研究[D].无锡:江南大学, 2023.
BAI Y K.Study on the influence of Baijiu brewing control factors on the solid-state fermentation process of Saccharomyces cerevisiae[D].Wuxi:Jiangnan University, 2023.
[5] 徐姿静, 唐清兰, 徐占成, 等.浓香型白酒出酒率与母糟微生物群落结构相关性研究[J].酿酒, 2018, 45(4):32-36.
XU Z J, TANG Q L, XU Z C, et al.Investigation on the relationship between the yield of Luzhou-liquor and microbial community structure of fermented grains[J].Liquor Making, 2018, 45(4):32-36.
[6] 应静. 浓香型酒新发酵模式的糟醅微生物群落和代谢产物研究[D].贵阳:贵州大学, 2019.
YING J.Study on the microbial community and metabolic products of the new fermentation model of Nongxiang Baijiu[D].Guiyang:Guizhou University, 2019.
[7] 郭辉祥, 龙远兵, 邹永芳, 等.高酸入窖工艺在陈香型白酒酿造中的应用研究[J].酿酒, 2018, 45(4):50-55.
GUO H X, LONG Y B, ZOU Y F, et al.Study on the application of high acid fermentation craft in the brewing of Chen xiang liquor[J].Liquor Making, 2018, 45(4):50-55.
[8] 江东材, 周瑞平, 陈云宗, 等.入窖酸度对浓香型白酒糟醅产酒的影响[J].酿酒科技, 2018(10):28-30.
JIANG D C, ZHOU R P, CHEN Y Z, et al.Effects of pit-entry acidity on liquor yield of Nongxiang Baijiu[J].Liquor-Making Science & Technology, 2018(10):28-30.
[9] 唐贤华, 王思思, 黄睿.不同入窖糟醅在发酵过程中有机酸的变化及对酒质的影响[J].粮食与食品工业, 2020, 27(2):39-44;50.
TANG X H, WANG S S, HUANG R.Changes of organic acids in fermented grains of different pit entry grains and their effects on liquor quality[J].Cereal & Food Industry, 2020, 27(2):39-44;50.
[10] 赵玉杰, 靳光远, 唐群勇, 等.基于热量平衡模型的大曲发酵升温机理研究[J].食品与发酵工业, 2024, 50(14):18-25.
ZHAO Y J, JIN G Y, TANG Q Y, et al.The mechanism of heat transfer during Daqu fermentation based on heat balance modeling[J].Food and Fermentation Industries, 2024, 50(14):18-25.
[11] 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.
[12] 王浩. 浓香型大曲发酵过程中微生物群落演替及推动因素研究[D].自贡:四川轻化工大学, 2021.
WANG H.Study on microbial community succession and driving factors in Nongxiang flavor Daqu fermentation[D].Zigong:Sichuan University of Science & Engineering, 2021.
[13] 赖登燡, 林东, 王久明, 等.浓香型白酒“增己降乙” 与酿酒工艺的关联性研究[J].酿酒, 2021, 48(1):3-11.
LAI D Y, LIN D, WANG J M, et al.Study on the correlation between “increasing ethyl caproate and decreasing ethyl acetate” and brewing technology in Luzhou-flavor liquor[J].Liquor Making, 2021, 48(1):3-11.
[14] 李义, 邓杰, 张娟, 等.大曲白酒发酵中不同入窖酸度对糟醅微生物群落结构的影响[J].现代食品科技, 2023, 39(7):68-74.
LI Y, DENG J, ZHANG J, et al.Effects of mash acidity on the microbial community structure of fermenting grains during the brewing of Daqu Baijiu[J].Modern Food Science and Technology, 2023, 39(7):68-74.
[15] 杨周林, 袁思棋, 周帅, 等.新型生物反应器对浓香型白酒糟醅及其风味物质的影响[J].酿酒, 2024, 51(3):38-45.
YANG Z L, YUAN S Q, ZHOU S, et al.Effects of new bioreactor on flavor substances of fermented grains in Nongxiangxing Baijiu[J].Liquor Making, 2024, 51(3):38-45.
[16] QIU F H, LI W W, CHEN X, et al.Targeted microbial collaboration to enhance key flavor metabolites by inoculating Clostridium tyrobutyricum and Saccharomyces cerevisiae in the strong-flavor Baijiu simulated fermentation system[J].Food Research International, 2024, 190:114647.
[17] 汪江波, 朱嘉璐, 金维君, 等.基于己酸菌微胶囊的无窖泥发酵浓香型白酒工艺研究[J].食品与发酵工业, 2025, 51(4):188-197.
WANG J B, ZHU J L, JIN W J, et al.Study on fermentation technology of Nongxiangxing Baijiu without cellar mud based on microcapsules of caproacidobacteria[J].Food and Fermentation Industries, 2025, 51(4):188-197.
