浓香型酒醅发酵过程中乙醇和总酸变化规律研究

试验采用连续流动化学分析仪分析窖池不同空间位置的酒醅中乙醇、总酸两个指标在发酵过程中的变化规律,结果发现:发酵前35d,乙醇的含量呈上升趋势,发酵中期,乙醇含量基本保持平稳,且窖池上、中层酒醅乙醇含量相对较高,后期略有下降；发酵前42d,酒醅总酸含量总体上呈缓慢上升趋势,42d～63d,总酸含量急剧增加,下层酒醅中的总酸含量上升最快,到了发酵后期,总酸含量基本稳定.

Changes of alcohol and total acid in fermented grains during fermentation of Luzhou-flavor liquor

The change laws of alcohol and total acid of fermented grains at different spatial positions during fermentation were analyzed by continuous flow chemical analyzer. The results showed that during the first 35d of fermentation, the content of alcohol increased; in the middle of fermentation, the content of alcohol remained stable, and the ethanol contents of fermented grains located at the upper and middle levels were relatively higher and decreased a litter at the late stage of fermentation. It was also showed that in the first 42d of fermentation, the content of total acid generally increased and then was improved dramatically from 49d to 63d of fermentation. The increasing of total acid content of fermented grains located in the bottom was highest. At the end of fermentation, the content of total acid remained basically stable.