酿酒科技2025，Issue(1) ：86-89.DOI:10.13746/j.njkj.2023329

探索不同发酵容积率对高温大曲品质的影响研究

Effect of Floor Area Ratio of Fermentation Room on the Quality of High-Temperature Daqu

陈友波 熊飞跃 邓皖玉 陈波 张春香 王会 许永明 聂宏芳 曾鹏
酿酒科技2025，Issue(1) ：86-89.DOI:10.13746/j.njkj.2023329
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探索不同发酵容积率对高温大曲品质的影响研究

Effect of Floor Area Ratio of Fermentation Room on the Quality of High-Temperature Daqu

陈友波 1熊飞跃 1邓皖玉 1陈波 1张春香 2王会 1许永明 1聂宏芳 1曾鹏2
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作者信息

  • 1. 四川郎酒股份有限公司,四川古蔺 646523;四川省酱香型白酒生态酿造工程技术研究中心,四川古蔺 646523
  • 2. 四川郎酒股份有限公司,四川古蔺 646523
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摘要

本研究为探究高温大曲发酵房的最适发酵容积率,设计了梯度试验,综合高温大曲温湿度变化、理化指标检测、香气呈现、感官鉴定、等级鉴定,确定最适的发酵容积率范围.结果表明,发酵容积率对高温大曲品质有较大影响,面积为43 m2的发酵房,最佳的发酵容积率范围为60％～70％,在高温大曲的生产过程中确定最适的发酵容积率可有效提升高温大曲的品质.本研究为确定发酵房最适发酵容积率以提升大曲品质提供了基础性结论.

Abstract

In order to investigate the best floor area ratio of the fermentation room for high-temperature Daqu,gradient experiments were conducted,and the changes in temperature and humidity,physicochemical indexes,sensory quality and grade of the high-temperature Daqu were used as the eval-uation indexes.The results showed that the floor area ratio had great impact on the quality of the high-temperature Daqu.The best floor area ratio of a fermentation room of 43 m2 was 60％to 70％.By determining the best floor area ratio,the quality of the high-temperature Daqu could be effectively improved.This study has provided theoretical basis for improving Daqu quality by determining the best floor area ratio of the fermentation room.

关键词

高温大曲/发酵容积率/发酵房/品质

Key words

high-temperature Daqu/floor area ratio/fermentation room/quality

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出版年

2025
酿酒科技
中国酿酒信息中心 贵州省轻工科学研究所

酿酒科技

影响因子：0.589
ISSN：1001-9286
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