Measuring physicochemical properties of fermented grains is important for monitoring production in liquor making enterprises. In this study, physicochemical properties of fermented grains of a strong-aroma liquor ‘Dukang’ during fermentation were analyzed. The results showed that in the first 10 days, the moisture and alcohol contents of fermented grains increased to 73.70% and 94.68 mg/g, respectively, and then became stable. Besides, in the first 20 days, total acids increased rapidly to 1.15 g/100 g and then tended to be balanced, while the pH value decreased. Moreover, reducing sugar and starch declined sharply to 0.09 g/100 g and 9.40 g/100 g, respectively. Furthermore, total esters rose rapidly in the first 10 days, then decreased and stabilized to about 4.0 g/100 g fermented grains. In addition, the ammonia nitrogen and available phosphorus decreased at early stage of fermentation and increased later, and the content of protein increased gradually with fermentation. The results indicated that the changes in physicochemical properties of fermented grains during fermentation had obvious regularity, which are helpful for revealing fermentation mechanisms and guiding the production of strong-aroma liquors.
LI Xuan
,
QI Jusheng
,
HAN Sihai
,
LIU Jianxue
,
LUO Denglin
. Changes in physicochemical properties of fermented grains of strong-aromaliquor ‘Dukang’ during fermentation[J]. Food and Fermentation Industries, 2019
, 45(11)
: 52
-57
.
DOI: 10.13995/j.cnki.11-1802/ts.019576
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