| Liquor sales is China’s largest flavor liquor types, the majority of consumer recognition, liquor sales covering all regions of our country. China Luzhou flavor liquor is the liquor to the mud pit pit for the fermentation container and distilled from wine, fermentation process is perched in the cellar of fermented grains and pits in a large number of microorganisms use of raw materials to produce various metabolites after synthesis process of complex formation of trace components in liquor of diversity, standard a measure of Luzhou flavor liquor is harmonious flavor, long aftertaste; illustrate the main wine aroma components in coordination, complex components are abundant, so the key to the production of Luzhou flavor liquor is it shall have a good cellar and distiller’s yeast, Luzhou flavor liquor has since ancient times "the Millennium wine cellar million years bad" argument, in the cellar pension worse to produce wine cellar, so quality is very important to the production of Luzhou flavor liquor, and the quantity and quality of an enterprise which can also reflected from the side the quality level of an enterprise. With the rapid development of liquor making industry in recent ten years, Jiangsu Su wine group also faces the need to liquor productivity improvement, how to control the cellar microbial and physical-chemical index analysis to achieve rapid production of high quality wine is the only way to resolve the production capacity and upgrading, this paper according to the study on the new old cellar pool microorganisms and science indices of the company obtained the following conclusions:(1) Based on the new and old cellar pool water determination, show that the new cellar pit mud moisture 37%, pit pit water 38.5%. The moisture content difference of pit mud samples is small, were in the normal range. Laojiao pool to fungus materials synthesis acid is higher than that of new pits and pit mud, acid higher than the new cellar pit mud.Therefore, pit mud pH value should be acidic, as should be between 4.0-6.5. Visible in the mud pit and pit sealing medium, adding new mud proportion is necessary. Differences in the content of humus, also confirmed the high moisture content can effectively promote the anaerobic bacterial production, so as to promote the formation of humus. In the old pits pit mud bacteria caproic acid content was higher than that of the new cellar pit mud. It can be speculated that the new brewing of wine cellar that whether from production or quality is not as good as the original wine cellar pool. The cellar of each index in the different position is slightly different, the moisture content of fresh sample of pit mud is lower than the general trend, but the difference of pit mud moisture content between different cellar age have no law. Can obviously distinguish pit mud quality by sensory test quality. The results show that pit pit mud by the influence of water content is larger, it is related to the pit mud microbes, humus, pH value and growth condition. Therefore, to cultivate the quality pit mud, must strictly control water. The new pit pit mud index is much lower than the old pits pit mud, and the new factory outlet pit mud smell does not meet the requirements of Grade A.By sensory, physicochemical and microbiological test on 1 years cellar age of new pits and 25 years of age pit pool of two types of pit mud was analyzed. The results showed that the old pits, pit mud quality is far better than the new cellar pit mud quality. Laojiao pool cellar mud caproic acid bacteria number is better, more conducive to the wine. In the index data of each workshop of pit mud pool analysis, in addition to brew six workshop pool cellar mud points slightly low, the moisture content difference of other plant pond central pit mud and bottom pit mud; old factory workshop pool cellar mud is slightly higher than that of the new factory, the workshop pond not the same pit mud and the pH value is close to the bottom of the humus content, pH value of pit mud and humus content were slightly higher than the central pit mud; old mill pond pit mud ammonium nitrogen was significantly higher than that of the new factory workshop pool cellar mud, and the new plant pool cellar mud ammonium nitrogen does not meet the standard requirements the effective phosphorus content; brew two workshop pit mud is lower, the rest of the workshop of pit mud pool available phosphorus content was close; a brew, available K content of two is slightly higher than the new workshop area pool cellar mud, brew eighteen was the lowest; brew eighteen Luzhou cellar mud caproic acid bacteria number was the highest, and the bottom of caproic acid bacteria number was significantly higher than that in the cellar mud caproic acid bacteria number; number of caproic acid bacteria a workshop is slightly higher than the other shop.Chromatographic analysis production from new Laojiao pool wine to see there is a big difference, especially the two sets of data control that content of ethyl lactate Laojiao pool of Luzhou flavor liquor, and the main aroma components of ethyl caproate content is low, and the content of ethyl lactate is larger than that of ethyl caproate, at the same time, aldehyde and alcohol, isoamyl alcohol content is higher than that of old pits, these components of liquor sensory evaluation brings adverse effect, at the same time four ester proportion relationship also exists imbalance, these caused new pits wine flavor aroma, body weight appears insufficient, wine body under the coordinated situation, the new cellar wine regardless of production in the chromatographic analysis and sensory evaluation are far less than the old pits liquor production of good quality, is of great practical significance to improve the quality of new pits flavor compounds were analyzed in the old pits. |
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