A Preliminary Study Of Dynamic Factors Inside And Outside Of The Cellar When Grains Were Fermentated Of Luzhou-flavor Liquor

Luzhou flavor liquor argillaceous fermentation is an important bottleneck to restrict the of Luzhou flavor liquor industry modernization, coupled with the complexity of the fermentation system and the mechanism of fermentation uncertainty,so the outer fermentation of cellars are difficult. Firstly, we fermented grains in the glass jar and preliminary study on the effect of yellow water and the mud of cellars for the main trace components. On the basis of this, we did a medium test in the self-made solid state fermentation of the containers, in contrast to the classical fermentation, combined with physico-chemical characteristics analysis of fermented grains, the statistics of representative microorganism and the aroma components contrastive analysis of yellow water and wine, to evaluate the feasibility of fermentation outside pits of Luzhou flavor liquor. The test results show that:1 、 After the grains fermented of the glass jars, detected that: the kinds of substances increased after adding pits’ mud, yellow water and sterile fermented grains(yellow water + pits’ mud), and the most of esters and acids content also increased. At the same time there are obviously promotion and inhibition to the specific substances.Therefore, it has greater impact on grains for the yellow water and pits mud of fermentation cellars outside.2 、 The temperature of the fermented grains in the simulant cellars and the fermented grains in traditional pits was obvious difference. Although the temperature of the fermented grains was trend of " slow-front, middle hold, latter slow " in the fermentation process. But the temperature of cellars rised highly, the time of middle-hold was longer and the time of later period fell more slowly in the pits. And the temperature of fermented containers got to the top, but the temperature rised slowly in a short time. And the time of middle-hold was shoter and fell slowly. Ininitial stage of fermentation, the temperature difference was little, the temperature of the time of later difference was obvious.3 、 The physical and chemical changes in the law was basically the same in fermentation vessel and fermented grains in pits, and the content of them had little difference. But the content of reducing sugars(except the 26 th day of fermentation)and the starch in fermentation vessel was slightly higher than that in cellar. The content Alcohol(except the 39 th day of fermentation) and acidity in the cellars was higher than that in fermentation vessel while the water had been fluctuating between52%-60%. Except for the different change rules of ethyl hexanoate in the major flavor components of fermented grains, the change rule remaining variation was same basically and had less difference between them.4、Compared the main flavor components of the cellars yellow water and the fermentation vessels, the ethyl caproate, caproic acid and butyric acid content in cellars were significantly higher than the fermentation vessels. In the main flavor component of second Liquor, the ethyl caproate, ethyl butyrate, ethyl acid, acetic acid content was higher than cellars. However, the remaining esters and acids were lower than the cellar. In addition, the yield of liquor in fermentation vessels was higher than the cellars.Through the above experiments and analysis show that the mud of cellars and yellow water have a great effect on Luzhou-flavor liquor fermented outside the cellar.The middle fermented container simulated fermentation pits is feasible, and has a effect of Increasing the hexyl ester, while reducing milk ester on the liquor. So it provides a basis and practical guiding significance for further study of fermentation outside cellars.