Influence of Ambient Temperature on fermentation of Fermented Grains of Luzhou-Flavor Baijiu Brewing Technology With Two Starter
Based on Luzhou-favor baijiu brewing technology with two starter,the ambient temperature was controlled at 10℃,20℃,30℃ and 40℃ in the laboratory.The physical and chemical indexes after fermentation were detected,and it was found that the starch consumption was incomplete at 10℃ and 40℃.In order to further explore the influence of ambient temperature on the hyperbolic process of Luzhou-favor baijiu brewing technology with two starter,the ambient temperature was controlled as 24℃,28℃,32℃ and 36℃,and the physicochemical indexes of fermented grains and the number of yeast and bacteria were detected during the fermentation process.It was found that the trend of physicochemical indexes of fermented grains during the fermentation process was not significantly different.In particular,under different fermentation temperature,the starch showed a decreasing trend,and the consumption rate decreased after the 4th day.Reducing sugar rose first,then decreased,and finally stabilized.Acidity showed an increasing trend as a whole.In the middle and late fermentation period,acidity increased significantly with the increase of fermentation temperature.At different ambient temperatures,the increase rate of water was different,but the final increase of water was not significantly different,and the alcohol content was the highest at 28℃ and the lowest at 36℃.The results of the number of yeast and bacteria showed that with the increase of fermentation temperature,the number of yeast decreased obviously,but under different fermentation temperature,the change trend of the number of yeast was relatively consistent with the fermentation period,rising first and then decreasing.The overall bacterial order was maintained at 104～105cfu/g during the fermentation process.According to the results of the National Evaluation Commission and gas chromatography,the body taste of the wine at 24℃ and 28℃is closer to that at 32℃ and 36℃,and the flavor composition and content of the base wine are significantly different under different ambient temperatures,indicating that the ambient temperature has a significant impact on the aroma of the Luzhou-favor baijiu brewing technology with two starter.It is suggested that the ambient temperature of Luzhou-favor baijiu brewing technology with two starter should be controlled at 24℃～28℃.
ambient temperaturea Luzhou-favor baijiu brewing technology with two starterphysicochemical indicatorsmicrobial
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