A Preliminary Study Of The Fermentation Products Influence On Fed-batch Yellow Water Fermentation After Control Temperature Outside Of The Cellar About Luzhou-flavor Liquor

Luzhou-flavor liquor rely on traditional pits and mud pit fermentation which are the important bottleneck to limit its modernizing,standardization and scientific and other.In order to explore the feasibility of no external mud pit fermentation about Luzhou-flavor liquor,we finished the "temperature-controlled fermentation" "fed-batch yellow water fermentation " and " temperature-controlled fermentation + fed-batch yellow water fermentation" three experiments with the fermentation fermenter which can control temperature and add yellow water.The compared fermentor and the compared pit were set up in the experiments.We comparison analysis the main physicochemical index and the main volatile components of fermented grains and yellow water during the fermentation,and comparison analysis the situation of produce liquor and the quality of base liquor.The main results show that:1.Temperature-controlled fermentation in the fermentorBy controlling the temperature of the solid-state fermentation tank interlayer can effectively achieve fermented grains temperature control,the base wine quality is relatively better after temperature control.Compared with the control tank,after the temperature control,the top temperature was higher,the middle time was longer.After temperature control the content of total sugar and reducing sugar was slightly lower,the content of main esters,alcohols and carbonyl compounds increased in fermented grains.After temperature control,the content of total acids and alcohol was lower,the content of main acids was lower,the content of main esters,alcohols and carbonyl compounds increased in yellow water.The sensory evaluation of second section of the wine was slightly better than the control tank and pit,the content of total ester second section of the wine increased 13.4%,the proportional relationship of ethyl caproate and ethyl lactate was adjusted,the style of Luzhou-flavor liquor was more prominent in the base wine,and the content of most higher alcohols was lower than the pit,slightly higher than the control tank.2.Fed-batch yellow water fermentation in the fermentorBy fed-batch yellow water in the solid state fermentation tank,the results obtained show that the base wine liquor quality better.The temperature trends are nearly the same in fermented grains of the two fermentors during the whole fermentation process,and the temperature difference was small.The temperature of fermented grains decreased slightly,the content of moisture slightly increased,the content of total sugar,reducing sugar,acidity and alcohol increased,the content of main acids,alcohols,esters and carbonyl compounds increased after fed-batch yellow water.After fed-batch yellow water the sensory evaluation of second section of the wine was better,the content of total ester was 18.85% higher than the control tank,6.8% lower than the pit,the content of the main acids,esters,alcohols and carbonyl compounds was higher and approaching pit,and the liquor rate was slightly higher.3.Temperature-controlled fermentation + fed-batch yellow water fermentation inthe fermentorThe temperature difference of fermented grains after temperature control: fermented grains formed by more than 2? temperature,the higher temperature fermentation tank had the longest middle time,the latter temperature decreased greatly.Yellow water was fed during the middle time.The moisture content of the fermented grains in the fermentor which had slightly higher temperature after fed-batch yellow water was higher,the content of total sugar was slightly lower,the content of alcohols was slightly higher in that fermented grains.The content of main esters was higher in the fermented grains of the fermentor during the secondary fermentation which the temperature of fermented grains had smaller decline.The content of solid and acidity was slightly higher,the content of reducing sugar and alcohol was slightly lower,the content of the main esters was slightly higher in the yellow water which the fermented grains had slightly higher temperature after fed-batch yellow water.The liquor yield was slightly higher of the fermented grains which had slightly lower temperature after fed-batch yellow water,the content of the main acids and main alcohols of second section of the wine was lower,the content of total ester was 3.9% higher than the fermented grains in the fermentor which had slightly higher temperature,6.5% lower than the pit,the proportional relationship of ethyl caproate and ethyl lactate was adjusted,the style of Luzhou-flavor liquor was more prominent in the base wine also.After fed-batch yellow water,"the temperature slow down of the fermented grains during secondary fermentation" was particularly important to produce esters.The sensory evaluation of second section of the wine was slightly better which the fermented grains had slightly higher temperature.In general,the fermentation outside of pits after fed-batch yellow water with control temperature of Luzhou-flavor is feasible.It can be obtained than the high-quality base wine,according to trend of " slow-front,middle hold,latter slow " to control temperature in the fermentation process.