Abstract
In order to reveal the reason of difference between aging cellar and normal cellar, aging cellar and normal cellar from Hunan Xiangjiao liquor Co. Ltd were sampled to investigate changes in cellar mud properties, physicochemical characteristics of fermented grains, quality of new spirit and output rate of raw materials. Results indicated that there was difference of the sense between the ageing cellar and normal cellar, cellar wall appeared phenomena of compacted mud and degraded mud in the ageing cellar. Water and pH of the aging cellar were significantly lower than that of normal pit (P<0.05). Compared with fermented grains, alcohol in the aging cellar was significantly lower than that in normal cellar (P<0.05), residual starch in the aging cellar was significantly higher than that in normal cellar (P<0.05), water in the aging cellar was slightly lower than that in normal cellar (P>0.05), acidity in the aging cellar slightly higher than that in normal cellar (P>0.05). Compared with quality of new spirit, total acid and total ester in the aging cellar were significantly lower than that in normal cellar (P<0.05), caproic acid, β-phenethyl alcohol, ethyl hexanoate and ethyl butyrate in the aging cellar were significantly lower than that in normal cellar (P<0.01), ethyl acetate and ethyl lactate in the aging cellar were significantly higher than that in normal cellar (P<0.01). The output rate of raw materials was no significant difference between aging cellar and normal cellar(P>0.05)，but it was lower in the aging cellar than that in normal cellar. Therefore, quality of new spirit and output rate of raw materials in the aging cellar are lower than that in normal cellar, the results provide a theoretical basis for the reasonable use and maintenance of cellar.
Publication Date
2-28-2015
First Page
2
Last Page
5,193
DOI
10.13652/j.issn.1003-5788.2015.01.001
Recommended Citation
Yougui, YU; Wenwu, ZHANG; Le, CAO; Chuanhong, XU; Liqun, MA; and Zhilong, YANG
(2015)
"Comparison of fermentation performance and cellar mud characteristics between aging cellar and normal cellar,"
Food and Machinery: Vol. 31:
Iss.
1, Article 1.
DOI: 10.13652/j.issn.1003-5788.2015.01.001
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/1
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