Influence of mechanical grain wetting process on the production of sauce-flavor Baijiu
The mechanical grain wetting method was established in this experiment where the water consumption and water temperature matched those of the traditional grain wetting process.The influence of mechanical grain wetting on the production of sauce-flavor(Jianggxiangxing)Baijiu was explored taking Xiasha(sorghum firstly added in sauce-flavor Baijiu production),Zaosha(sorghum secondly added in sauce-flavor Baijiu production)and rounds as examples.The results indicated that the physicochemical indexes(acidity,reducing sugar,starch,water content,etc)of fermented grains had no significant differences between the mechanical grain wetting process and the traditional grain wetting process(P＞0.05).The contents and variation trend of total acid and total ester in 1st-7th rounds of base liquor produced by the two different grain wetting processes were consistent,the proportion of second-class liquor was about 90%,and the production capacity of base liquor and the proportion of Dahuijiu by mechanical grain wet-ting process were slightly better than those by traditional grain wetting process.With high controllability,labor saving and safety factor,the mechani-cal grain wetting could be applied in the process of sauce-flavor Baijiu brewing grain wetting,and also provided support for mechanization and intel-ligent brewing of sauce-flavor Baijiu.
万方数据
维普
