魏 帅1，鲁 周3，鲁绍坤2，3，周 韬3，张天顺1*
（1.云南农业大学机电工程学院，云南昆明 650201；
2.云南农业大学大数据学院，云南昆明 650201；
3.云南赤水源酒业有限责任公司，云南昭通 657200）
摘要：为提高清香型白酒品质，针对发酵中后期循环黄水，开展了不同循环速度（3.6、6、13 L/min）、循环频率（2、4、6次/d）的试验。结果表明：在相同循环频率条件下，循环速度对总酸含量影响显著（P＜0.05）；在相同循环速度下，循环频率对高级醇总含量和乙酸乙酯含量影响均显著（P＜0.05）。综合理化指标后得出，循环速度3.6 L/min，循环频率2次/d的原酒口感较好。
关键词：黄水；清香型白酒；循环；酒质
中图分类号：TS262.32 文献标识码：A 文章编号：1674-506X（2022）04-0109-0004
Effects of Circulating Yellow Water on the Quality of Qingxiang Baijiu
WEI Shuai1, LU Zhou3, LU Shaokun2，3, ZHOU Tao3, ZHANG Tianshun1*
（1.College of Mechanical and Electrical Engineering, Yunnan Agricultural University, Kunming Yunnan 650201, China;
2.College of Big Data, Yunnan Agricultural University, Kunming Yunnan 650201, China;
3.Yunnan Chishuiyuan Co., Ltd., Zhaotong Yunnan 657200, China）
Abstract：In order to improve the quality of clear flavor liquor, experiments were carried out on yellow water circulation at different cycle rates (3.6, 6, 13 L/min) and cycle frequencies (2, 4, 6 times/d) in the middle and late stage of fermentation. The results showed as follows: under the same cycling frequency, the cycling speed had a significant effect on total acid content (P＜0.05). At the same cycling speed, the cycling frequency had a significant effect on the content of higher alcohols and the content of ethyl acetate (P＜0.05). After comprehensive physical and chemical indexes, it was concluded that the original wine with circulation rate of 3.6 L/min and circulation frequency of 2 times/d had better taste.
Keywords：yellow water; mild aromatic Chinese spirits; cycle; liquor’s quality
doi：10.3969/j.issn.1674-506X.2022.04-018
收稿日期：2021-11-05
基金项目：云南省科技特派员项目（A3032019132049）
作者简介：魏帅（1997-），男，硕士研究生。研究方向：农业电气化与自动化。
*通信作者：张天顺（1973-），男，副教授。研究方向：农业工程研究。
引用格式：魏帅,鲁周,鲁绍坤,等.黄水循环对清香型白酒品质的影响研究[J].食品与发酵科技,2022,58(4):109-112.
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