Mechanism of double pile accumulation affecting fermentation of sauce-flavor Baijiu
In the process of the sixth rounds of high temperature accumulation of sauce-flavor(Jiangxiangxing)Baijiu,the large pile and double pile stacking fermentation of the two groups of piles was carried out,and the effect of increasing specific surface area on sauce-flavor Baijiu during brewing process was investigated.The results showed that compared with large pile stacking,double pile stacking improved the quality of sauce-flavor Baijiu base liquor.According to the analysis results of fermented grains,the double stacking method could enrich microorganisms in the environment be-cause of its larger specific surface area,thus changing the microbial diversity of fermented grains.The relative abundance of Bacillus,Kroppenstedtia and Virgibacillus,which had positive effects on the production of sauce-flavor Baijiu was increased.The analysis of base liquor showed that the con-tents of esters,alcohols,acids,aldehydes,ketones and tetramethylpyrazines in base liquor could be improved by double pile stacking with larger spe-cific surface area.The tetramethylpyrazines contents reached 1.82 µg/ml,but was not detected in the large pile control group.Finally,the flavor of the base liquor of double pile stacking group was outstanding,and the liquor body was mellow.
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