赵荣寿，卓毓崇，邓 林，梁 亭^*，赵荣杰，王 西，周 蔺，张亚东

（四川省古蔺郎酒厂（泸州）有限公司，四川泸州646000）

摘要：通过制备3种腐殖质含量分别为8%、13%、18%的窖泥用于浓香型白酒生产，分别对所产原酒进行理化检测和感官评定。结果表明：腐殖质含量为18%的窖泥第三排所产原酒的己酸乙酯含量比腐殖质含量13%、8%的窖泥第三排所产原酒的己酸乙酯含量分别高出75%和233%，通过实践应用研究，腐殖质含量高的窖泥通过逐排生产后，窖泥质量稳定越快，原酒品质提升迅速，起到了“增己”和稳定产品质量的作用。

关键词：浓香型白酒；新培植窖泥；腐殖质

中图分类号：TS262.31   文献标识码：A   文章编号：1674-506X（2021）01-0079-0004

Application of Pit Mud with Different Humus Content in Luzhou Flavor Liquor

ZHAO Rong-shou, ZHUO Yu-chong, DENG Lin, LIANG Ting^*, ZHAO Rong-jie, WANG Xi, ZHOU Lin, ZHANG Ya-dong

（Sichuan Gulinlang Distillery（Luzhou）Co., Ltd., Luzhou Sichuan 646000, China）

Abstract：Three kinds of pit mud with humus content of 8%, 13% and 18% were prepared for Luzhou flavor liquor production, and the physical and chemical detection and sensory evaluation of different raw wines were carried out. The results showed that: the ethyl caproate content of the original liquor from the third row of pit mud with 18% humus content was 75% and 233% higher than that from the third row of pit mud with 13% and 8% humus content, respectively. Through practical application research，the faster the pit mud quality is stable and the quality of original liquor is improved rapidly after the pit mud with high humus content is produced in row by row, which plays the role of “increasing caproic acid” and stabilizing product quality.

Keywords：Luzhou flavor liquor; newly cultivated pit mud; humus

doi：10.3969/j.issn.1674-506X.2021.01-013

收稿日期：2020-06-24

基金项目：2019 年四川省科技成果转化示范项目（2019ZHCG0073）；四川大学—泸州市人民政府战略合作资金专项项目（2018CDLZ-01）

作者简介：赵荣寿（1967-），男，工程师。从事酿造、制曲生产工作30余年。

*通信作者

引文格式：赵荣寿,卓毓崇,邓林,等.不同腐殖质含量窖泥在浓香白酒的应用研究[J].食品与发酵科技,2021,57(1):79-82.