Investigation of the main parameters during the fermentation of Chinese Luzhou-flavour liquor
Investigation of the main parameters during the fermentation of Chinese Luzhou-flavour liquor
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DOI：
10.1002/jib.193
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发表时间：
2015-01-01
影响因子：
2.6
通讯作者：
Zhang, Kegui
中科院分区：
文献类型：
--
作者：
Yan, Shoubao;Wang, Shunchang;Zhang, Kegui
本研究的目的是研究发酵枣佩在整个发酵过程中一些理化特性的演变。对于每层枣培，温度在约2周后逐渐升高至最高，然后保持稳定约15天，然后才开始下降；在整个发酵过程中酸度呈增加趋势，而淀粉含量在整个发酵过程中呈下降趋势。各层还原糖含量在一周后达到最大值，随后下降。乙醇随着时间的推移而积累，每层5周后达到峰值，然后呈下降趋势，但7周后又略有上升。上层和中层的水分含量逐渐增加，5周后达到饱和，然后几乎保持不变，而底层的水分在整个发酵过程中不断增加。各层己酸乙酯、乙酸乙酯和丁酸乙酯含量前2周基本保持不变，随后逐渐增加，6周后达到最大值，随后略有下降。在整个发酵过程中，各层的乳酸乙酯不断增加。各层己酸、乙酸、丁酸、乳酸均在第6周达到最高水平，随后持续下降，直至第8周，随后呈小幅上升趋势。此外，还对不同层枣沛蒸馏出的原液的质量进行了考察，结果表明，底层的质量最好。版权所有(C)2015 酿造与蒸馏研究所
The aim of this study was to investigate the evolution of some physicochemical properties of fermented Zaopei throughout the fermentation. For each layer of Zaopei, the temperature gradually increased to a maximum after about 2weeks, and then remained stable for about 15 days before it began to decrease; acidity tended to increase during the entire fermentation, while the starch content decreased throughout the fermentation. The reducing sugar content for all layers reached a maximum after one week and decreased afterwards. Ethanol accumulated with time and reached a peak after 5 weeks for each layer, then tended to decrease but rose again slightly after 7 weeks. The moisture content in the top and middle layers increased gradually and reached saturation after 5 weeks, then remained almost unchanged, while the moisture of the bottom layer increased throughout the fermentation. The ethyl caproate, ethyl acetate and ethyl butyrate content of all layers remained almost constant for the first 2 weeks, then increased gradually and reached a maximum after 6 weeks, and subsequently declined slightly. The ethyl lactate of each layer increased throughout the fermentation. The caproic acid, acetic acid, butyric acid and lactic acid in all of the layers reached the highest level on the sixth week, followed by a continuous decrease until week 8, thereafter followed by a slight increase in trend. Additionally, the qualities of the raw liquor distilled from the different layers of Zaopei were investigated and the results demonstrated that the bottom layer possessed the best quality. Copyright (C) 2015 The Institute of Brewing & Distilling