文献类型：期刊文献

中文题名：中挺温度对贵州芝麻香型白酒影响的研究

英文题名：Effect of maintaining the temperature in fermentation on Guizhou's sesame-flavor Baijiu

作者：胡建锋 胡峰 钟方达 周剑丽

第一作者：胡建锋

机构：[1]贵州茅台酒厂(集团)习酒有限责任公司;[2]贵州理工学院

第一机构：贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622

年份：2017

卷号：36

期号：6

起止页码：47-51

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD;;北大核心:【北大核心2014】；

基金：贵州省科技支撑计划项目工业攻关计划(黔科合GY字(2011)3052);贵州省重大专项(黔科合重大专项字[2015]6012);遵义市创新人才团队培养项目(遵市科合(2015)46号);贵州省高层次创新型人才培养(遵市科合人才[2015]19号)

语种：中文

中文关键词：白酒;芝麻香;中挺温度;风味物质

外文关键词：Baijiu; sesame-flavor; maintaining the temperature; flavor substances

摘要：在芝麻香型白酒的生产过程中,中挺温度是一个重要的影响因素。该研究使用两个窖池进行对比发酵实验,通过四轮次产酒实验,结果表明,中挺温度对于芝麻香酒产酒以及酒体风格的形成确实有一定影响,中挺温度的保持时间越久,芝麻香酒出酒率越高。四轮次酒窖内升温幅度为7℃左右,中挺时间为8 d左右,出酒率可达35.3%,所产白酒总酸、总酯分别为0.99 g/L、7.16 g/L,符合芝麻香型白酒国标要求,风味物质种类和含量接近某典型芝麻香型白酒。
Maintaining the temperature in fermentation is an important factor in the production of sesame-flavor Baijiu （Chinese liquor）. The fermentation experiments were carried out by two pits. Through four batch experiments, results showed that maintaining the temperature had an impact on sesame-flavor Baijiu production and Baijiu style formation. The longer maintaining temperature retention, the higher liquor yield of sesame-flavor Baijiu was. After four batch fermentation, the temperature in the pit raised about 7 %, the maintain time was about 8 d, and the liquor yield reached 35.3%. Under the conditions, the total acids and total esters of Guizhou sesame-flavor Baijiu were 0.99 g/L and 7.16 g/L, respectively. The results met the national standard requirements of sesame-flavor Baijiu, and the flavor substances and contents were close to a certain typical sesame-flavor Baijiu.