双轮底移位发酵对基酒产质量的影响

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摘 要：本试验研究了双轮底移位发酵工艺与双轮底不移位发酵工艺对底糟基酒产质量的具体影响。结果表明，双轮底移位发酵工艺的底糟基酒产量为311.11 kg，双轮底不移位发酵工艺的底糟基酒产量为211.16 kg，试验组的产量比对照组低47.33%。双轮底不移位发酵工艺的D1、D2酒样总酸平均含量分别为2.19 g/L、2.48 g/L，总酯平均含量分别为8.15 g/L、6.77 g/L，乙酸平均含量分别为1 756 mg/L、1 682 mg/L，均显著比对照组高（P

关键词：双轮底移位发酵;基酒产质量;总酯;总酸

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

双轮底发酵作为馥郁香型白酒生产调味酒的一种主要技术，有着相对独特的生产方式。（剩余5536字）