There is a significant correlation between the quality and the fermentation temperature of the sesame-flavor Baijiu (Chinese liquor). The characteristics of the temperature-controlled fermentation of sesame-flavor Baijiu were explored by self-designed temperature-controlled fermentation device. Results showed that, the temperature of fermented grains could slowly fall below 30 °C in the late fermentation period by temperature control during summer time. The yield of the raw Baijiu increased by 9.5% compared with that from the sesame-flavor Baijiu winery pits in the same period. Ethyl acetate and ethyl caproate in the raw Baijiu from temperature-controlled fermentation were 684.19 and 137.61 mg/L, respectively, which reached the excellent standard. The bio-reaction heat was also analyzed during the fermentation process. The results of this study provide necessary data support for scale-up and improvement of the sesame-flavor Baijiu production process.
LI Yiguan
,
WANG Qi
,
HE Xuan
,
GAO Yintao
,
CAI Congju
,
TIAN Qingzhen
,
CHEN Jianxin
. Production of sesame-flavor Baijiu in pilot-scale of temperature-controlled fermentation[J]. Food and Fermentation Industries, 2020
, 46(17)
: 125
-130
.
DOI: 10.13995/j.cnki.11-1802/ts.024151
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