黄志久^1，2，薛瑞琪³，张 雨^1，2，罗 广^1，2，张红霞¹，腾 刚⁴，税梁扬^5*

（1.醉清风酒业股份有限公司，四川泸州 646000；

2.四川轻化工大学生物工程学院，四川宜宾 644000；

3.泸州老窖集团有限责任公司，四川泸州 646000；

4.贵州艾腾酒业有限公司，贵州遵义 563000；

5.泸州国之荣耀酒业有限公司，四川泸州 646000）

摘要：高级醇是白酒在发酵过程中产生的一类主要副产物，过量高级醇会严重影响白酒的品质。为评估小曲清香型白酒中高级醇的浓度并确定其主要影响因素，本实验探究了蛋白酶添加量、糖化酶添加量、曲药添加量和发酵时间对小曲清香型白酒中高级醇、总酸、总酯含量的影响。结果表明，在小曲清香型白酒发酵过程中，糖化酶添加量、曲药添加量和发酵时间对高级醇有一定的调控效果。此外，利用响应面实验优化发酵工艺，得到较为显著的小曲清香型白酒高级醇生成模型，进一步解析了其主要形成因素及交互影响。根据此模型调控高级醇含量，使得小曲清香型白酒高级醇含量降为1.77 g/L，与初始对照组3.01 g/L相比，降低比例达42%，同时确保总酸、总酯达到企业优质小曲清香型白酒标准，为企业提质增效提供生产指导。

关键词：小曲清香型白酒；工艺参数；高级醇；品质影响

中图分类号：TS262.36    文献标识码：A    文章编号：1674-506X（2022）04-0032-0007

Effects of Different Technological Parameters on the Quality of Xiaoqu Light-flavor Baijiu

HUANG Zhijiu^1，2, XUE Ruiqi³, ZHANG Yu^1，2, LUO Guang^1，2, ZHANG Hongxia¹, TENG Gang⁴, SHUI Liangyang^5*

（1.Zuiqingfeng Liquor Co., Ltd., Luzhou Sichuan 646000, China;

2.College of Bioengineering, Sichuan University of Science & Engineering, Yinbin Sichuan 644000, China;

3.Luzhou Laojiao Group Co., Ltd., Luzhou Sichuan 646000, China;

4.Guizhou Aiteng Liquor Co., Ltd., Zunyi Guizhou 563000, China;

5.Luzhou Guozhirongyao Liquor Co., Ltd., Luzhou Sichuan 646000, China）

Abstract：Higher alcohols are one of the main by-products produced in baijiu fermentation, excessive higher alcohols will seriously affect the quality of baijiu. In order to evaluate the concentration of higher alcohols in Xiaoqu light-flavor Baijiu and determine its main influencing factors, this research investigate the effects of protease dosage, saccharification enzyme dosage, koji dosage and fermentation time on the concentration of higher alcohol, total acid and total ester. The result showed that, in the fermentation process of Xiaoqu light-flavor Baijiu, the dosage of saccharifying enzyme, the dosage of koji medicine and the fermentation time have certain regulatory effects on higher alcohols. In addition, using response surface experiments to optimize the fermentation process, a relatively significant higher alcohols formation model of Xiaoqu light- flavor Baijiu was established, further analysis of its main forming factors and interactive effects. According to this model, the content of higher alcohols in Xiaoqu light-flavor Baijiu was reduced to 1.77 g/L, considerably decreased production by 42% compared with the initial control group of 3.01 g/L. At the same time maintaining the total acid and total ester reach the standard of high-quality light-flavor Baijiu, so as to provide production guidance for the enterprise to improve quality and efficiency.

Keywords：xiaoqu light-flavor Baijiu; process parameters; higher alcohols; quality impact

doi：10.3969/j.issn.1674-506X.2022.04-006

收稿日期：2022-04-28

基金项目：四川省科技计划项目（2022YFS0549）

作者简介：黄志久（1989-），男，硕士研究生，工程师。研究方向：食品安全控制技术。

*通信作者：税梁扬（1979-），男，高级工程师。研究方向：酿酒研究与生产。

引用格式：黄志久,薛瑞琪,张雨,等.不同工艺参数对小曲清香型白酒的品质影响[J].食品与发酵科技,2022,58(4):32-38.