雙輪底移位發(fā)酵對基酒產(chǎn)質(zhì)量的影響

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摘 要：本試驗研究了雙輪底移位發(fā)酵工藝與雙輪底不移位發(fā)酵工藝對底糟基酒產(chǎn)質(zhì)量的具體影響。結(jié)果表明，雙輪底移位發(fā)酵工藝的底糟基酒產(chǎn)量為311.11 kg，雙輪底不移位發(fā)酵工藝的底糟基酒產(chǎn)量為211.16 kg，試驗組的產(chǎn)量比對照組低47.33%。雙輪底不移位發(fā)酵工藝的D1、D2酒樣總酸平均含量分別為2.19 g/L、2.48 g/L，總酯平均含量分別為8.15 g/L、6.77 g/L，乙酸平均含量分別為1 756 mg/L、1 682 mg/L，均顯著比對照組高（P

關(guān)鍵詞：雙輪底移位發(fā)酵;基酒產(chǎn)質(zhì)量;總酯;總酸

Effect of Double-Wheel Bottom Shift Fermentation on the Yield and Quality of Base Liquor

CHEN Yuhong， ZHANG Wuji， YIN Zepei， HUANG Biao， LIANG Hongyun

（Jiugui Liquor Co.， Ltd.， Jishou 416000， China）

Abstract： This paper studied the specific influence of the double-wheel base displacement fermentation process and the production quality of the base liquor. The results showed that the production of double-wheel displacement fermentation process was 311.11 kg， and the displacement fermentation process was 211.16 kg， the yield in the test group was 47.33%， lower than that in the control group. The average total acid content of D1 and D2 in the non-displacement fermentation process was 2.19 g/L and 2.48 g/L， total ester was 8.15 g/L and 6.77 g/L respectively， and acetic acid was 1 756 mg/L and 1 682 mg/L respectively， which were significantly higher than the control group

（P

Keywords： double wheel bottom displacement fermentation; base wine production quality; total ester; total acid

雙輪底發(fā)酵作為馥郁香型白酒生產(chǎn)調(diào)味酒的一種主要技術(shù)，有著相對獨(dú)特的生產(chǎn)方式。（剩余5536字）