Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu
In order to explore the effect of adding Huangshui on the yield and quality of strong-flavor (Nongxiangxing) Baijiu, using a solid-state fermentation tank with a top that can add Huangshui as the fermentation vessel, the physical and chemical indicators of the fermented grains and the content of mai...
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Editorial Department of China Brewing
2024-02-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-174.pdf |
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| author | PAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou |
| author_facet | PAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou |
| author_sort | PAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou |
| collection | DOAJ |
| description | In order to explore the effect of adding Huangshui on the yield and quality of strong-flavor (Nongxiangxing) Baijiu, using a solid-state fermentation tank with a top that can add Huangshui as the fermentation vessel, the physical and chemical indicators of the fermented grains and the content of main flavor substances were compared and analyzed during the fermentation process in the experiment tank, the control tank (without Huangshui) and the pits (without Huangshui). After fermentation, the yield and quality of the base liquor were compared. The results showed that during the fermentation process, the change trends of moisture, starch, reducing sugar, acidity, alcohol content, main flavor substances in the experimental tank, control tank and pit fermented grains were basically the same. 14-50 d was the high production period of flavor substances, and 35-50 d was the synthesis period of important ester substances. After fermentation, the liquor yield of the experimental tank was increased by 1.4% and 6.5% compared with the control tank and pit tank, respectively. The sensory evaluation of the second-stage base wine in the experimental tank was better than that in the control tank and pit tank. The sensory evaluation of the second-stage base liquor in the experimental tank was better than that in the control tank and pit tank. Its content of main flavor components was better than that in the control tank and had little difference from the pit. Among them, the second-stage base liquor contains ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, acetic acid and butyric acid was 9.3%, 7.8%, 47.2%, 2.7%, 7.7%, 10.6% higher than the control tank, respectively. It could be seen that adding Huangshui to fermentation outside the pit could improve the yield and quality of strong-flavor Baijiu. |
| format | Article |
| id | doaj-art-2e0105a0aef040b9a6d837a25b976c2c |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-02-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-2e0105a0aef040b9a6d837a25b976c2c2025-08-20T02:45:52ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-02-0143217418010.11882/j.issn.0254-5071.2024.02.026Effects of adding Huangshui on the yield and quality of strong-flavor BaijiuPAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou01. China Institute of Liquor Industry, Luzhou Vocational and Technical College, Luzhou 646000, China; ;2. Institute of Agricultural Products Processing Engineering, Planning and Design Institute of the Ministry of Agriculture and Rural Affairs, Beijing 100125, China; ;3. Sichuan Province Chuanjiu Group Technology Development Co., Ltd., Chengdu 610041, China; ;4. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; ;5. College of Chemistry and Life Sciences, Chengdu Normal University, Chengdu 611130, China; ;6. Sichuan Province Yibin Xufu Liquor Co., Ltd., Yibin 644000, ChinaIn order to explore the effect of adding Huangshui on the yield and quality of strong-flavor (Nongxiangxing) Baijiu, using a solid-state fermentation tank with a top that can add Huangshui as the fermentation vessel, the physical and chemical indicators of the fermented grains and the content of main flavor substances were compared and analyzed during the fermentation process in the experiment tank, the control tank (without Huangshui) and the pits (without Huangshui). After fermentation, the yield and quality of the base liquor were compared. The results showed that during the fermentation process, the change trends of moisture, starch, reducing sugar, acidity, alcohol content, main flavor substances in the experimental tank, control tank and pit fermented grains were basically the same. 14-50 d was the high production period of flavor substances, and 35-50 d was the synthesis period of important ester substances. After fermentation, the liquor yield of the experimental tank was increased by 1.4% and 6.5% compared with the control tank and pit tank, respectively. The sensory evaluation of the second-stage base wine in the experimental tank was better than that in the control tank and pit tank. The sensory evaluation of the second-stage base liquor in the experimental tank was better than that in the control tank and pit tank. Its content of main flavor components was better than that in the control tank and had little difference from the pit. Among them, the second-stage base liquor contains ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, acetic acid and butyric acid was 9.3%, 7.8%, 47.2%, 2.7%, 7.7%, 10.6% higher than the control tank, respectively. It could be seen that adding Huangshui to fermentation outside the pit could improve the yield and quality of strong-flavor Baijiu.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-174.pdfadding huangshui|pit-out fermentation|strong-flavor baijiu|yield|quality |
| spellingShingle | PAN Lingling, BAN Shidong, WANG Mei, QIU Shuyi, FENG Xueyu, LUO Mingyou Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu Zhongguo niangzao adding huangshui|pit-out fermentation|strong-flavor baijiu|yield|quality |
| title | Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu |
| title_full | Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu |
| title_fullStr | Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu |
| title_full_unstemmed | Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu |
| title_short | Effects of adding Huangshui on the yield and quality of strong-flavor Baijiu |
| title_sort | effects of adding huangshui on the yield and quality of strong flavor baijiu |
| topic | adding huangshui|pit-out fermentation|strong-flavor baijiu|yield|quality |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-2-174.pdf |
| work_keys_str_mv | AT panlinglingbanshidongwangmeiqiushuyifengxueyuluomingyou effectsofaddinghuangshuiontheyieldandqualityofstrongflavorbaijiu |