•  
  •  
 

Abstract

In order to reveal the reason of difference between aging cellar and normal cellar, aging cellar and normal cellar from Hunan Xiangjiao liquor Co. Ltd were sampled to investigate changes in cellar mud properties, physicochemical characteristics of fermented grains, quality of new spirit and output rate of raw materials. Results indicated that there was difference of the sense between the ageing cellar and normal cellar, cellar wall appeared phenomena of compacted mud and degraded mud in the ageing cellar. Water and pH of the aging cellar were significantly lower than that of normal pit (P<0.05). Compared with fermented grains, alcohol in the aging cellar was significantly lower than that in normal cellar (P<0.05), residual starch in the aging cellar was significantly higher than that in normal cellar (P<0.05), water in the aging cellar was slightly lower than that in normal cellar (P>0.05), acidity in the aging cellar slightly higher than that in normal cellar (P>0.05). Compared with quality of new spirit, total acid and total ester in the aging cellar were significantly lower than that in normal cellar (P<0.05), caproic acid, β-phenethyl alcohol, ethyl hexanoate and ethyl butyrate in the aging cellar were significantly lower than that in normal cellar (P<0.01), ethyl acetate and ethyl lactate in the aging cellar were significantly higher than that in normal cellar (P<0.01). The output rate of raw materials was no significant difference between aging cellar and normal cellar(P>0.05),but it was lower in the aging cellar than that in normal cellar. Therefore, quality of new spirit and output rate of raw materials in the aging cellar are lower than that in normal cellar, the results provide a theoretical basis for the reasonable use and maintenance of cellar.

Publication Date

2-28-2015

First Page

2

Last Page

5,193

DOI

10.13652/j.issn.1003-5788.2015.01.001

References

[1] 余有贵,李侦,熊翔,等.窖泥微生态的主要特征研究[J].食品科学,2009(21):258~261.
[2] 张文学,乔宗伟,向文良,等.中国浓香型白酒窖池微生态研究进展[J].酿酒,2004(2):31~35.
[3] 沈怡方.白酒风味质量形成的主要因素[J].酿酒科技,2005(11):30~34.
[4] 余有贵,熊翔.回糟酿酒新工艺的探讨[J].食品工业科技,2005(12):103~105.
[5] 康文怀,徐岩.中国白酒风味分析及其影响机制的研究[J].北京工商大学学报(自然科学版),2012(3):53~57.
[6] 文成兵,李光辉,邱声强,等.提高窖泥质量的研究[J].酿酒科技,2009(4):68~70.
[7] 张家庆,宋瑞滨,曹敬华,等.人工老窖窖泥结晶初步分析[J].中国酿造,2014(3):21~23.
[8] 任道群,唐玉明,姚万春,等.多菌株共酵培养优质窖泥的研究[J].中国酿造,2013(6):65~68.
[9] 李海峰,沈才洪,卢中明,等.人工窖泥的研究进展[J].酿酒,2012(2):96~99.
[10] 姚万春,唐玉明,任道群,等.液体窖泥培养过程微生物和香气成分变体趋势[J].中国酿造,2013(2):45~48.
[11] 孙夏冰,王松涛,陆震鸣,等.浓香型大曲酒窖泥中挥发性化合物的测定与分析[J].食品与机械,2013,29(6):54~58.
[12] 沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998.
[13] 陈益钊.中国白酒的嗅觉味觉科学及实践[M].四川:四川大学出版社,1996.
[14] 范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒.2011,38(4):80~84.
[15] 余有贵,罗俊,熊翔,等.浓香型白酒主要发酵产物生成与微生物类群的动态变化[J].食品科学,2012(1):170~173.

Share

COinS
 
 

To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.