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投稿时间：2021-11-17
投稿时间：2021-11-17
中文摘要: 以出窖酒醅为研究对象，在密闭容器内，模拟延长窖内发酵周期，探究延长发酵周期对酒醅的水分含量、酒精度、酸度和总酯含量的影响。结果表明：下层水分含量由68.68%上升到70.47%，上层水分含量由64.82%下降到62.13%；下层酸度由3.61 mmol/10 g 上升到3.83 mmol/10 g，上层酸度由3.82 mmol/10 g 下降到3.31 mmol/10 g；下层酒精度由4.55 mL/100 g 下降到4.46 mL/100 g，上层酒精度由4.80 mL/100 g 下降到3.97 mL/100 g；上、下层总酯含量分别由1.58 g/kg 和1.45 g/kg 上升到1.71 g/kg 和2.22 g/kg，提高了8.2%和53.0%；对酒样进行分析，其中己酸乙酯含量高达1 669.62 mg/L，相对对照组提高了12%。该试验提高了白酒中风味物质的含量，对促进白酒品质提升具有一定的参考价值。
Abstract:The fermented grains were taken out of the cellar in an airtight container to serve as the research object. The cellar was used to simulate a prolonged fermentation period，and the effects of this simulation on the acidity，total esters，moisture，and alcohol content of the fermented grains were explored.The results showed that the moisture in the lower layer increased from 68.68% to 70.47% and that in the upper layer decreased from 64.82% to 62.13%；the acidity in the lower layer increased from 3.61 mmol/10 g to 3.83 mmol/10 g，and that in the upper layer decreased from 3.82 mmol/10 g to 3.31 mmol/10 g；the alcohol content in the lower layer decreased from 4.55 mL/100 g to 4.46 mL/100 g，and that in the upper layer decreased from 4.80 mL/100 g to 3.97 mL/100 g；the total esters in the upper and lower layers increased from 1.58 g/kg and 1.45 g/kg to 1.71 g/kg and 2.22 g/kg，an increase of 8.2% and 53.0%，respectively.In the analyzed wine samples，the content of ethyl caproate was as high as 1 669.62 mg/L，an increase of 12% compared to the control group.This experiment increased the content of flavor substances in Baijiu，which can be considered a basis for promoting the quality of Baijiu.
keywords: Luzhou flavor Baijiu prolonged fermentation physical and chemical properties flavor substances total ester
文章编号：202306019 中图分类号： 文献标志码：
基金项目:四川省科技厅重点研发项目（2019YFS0519、2019YFS0521）；四川省科技厅成果转移转化示范项目（2021ZHCG0080）；兵团财政科技计划项目（2021AB005）
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