Study On The Regulation & Control Of Fermentation Process Of Sesame-like Flavor Liquor

In order to investigate the effect of different fermentation temperature and initial grain composition on the production of sesame-like flavor liquor.Based on the measurement of physical and chemical parameters in the early stage,a set of laboratory temperature control simulated fermentation system was established.The effects of different initial grains on the fermentation trajectory and the final wine were studied systematically.The differences of the wine samples at different fermentation temperatures were also discussed.With a view to find the most suitable sesame-like flavor liquor production process parameters,in order to provide a theoretical basis to achieve accurate regulation of sesame-like flavor liquor production.The main research contents are as follows:⑴The changes of temperature,physical and chemical indexes and the number of microbes in the surface layer and the center of the fermented grains during the high temperature accumulation process were studied.The differences of volatile components in the fermented grains were analyzed.The temperature of the center grain increased gradually with the accumulation time,the top temperature could exceed 50 ℃,while the surface grain temperature remained at about 30 ℃.At the end of the accumulation,the yeast and bacterial contents in the surface layer were higher than those in the central grain.The content of starch and reducing sugar in the surface grain was lower than that of the central grain,and the alcohol was higher than the central grain.In addition,the total concentration of volatile components in the surface grain is higher and the species is richer.These differences indicate that the accumulation process in the surface of the bacteria in the flora has a more vigorous life activities.⑵The changes of temperature and physicochemical parameters of fermented grains in different space positions during the fermentation process were monitored.The temperature of the center pits is the trend of " rising forward,middle and the slow",and the temperature of the edge of the pits is influenced by the temperature of the surrounding soil.The results showed that there were differences in the physical and chemical parameters of the fermented grains in different space positions.At the end of the fermentation,the utilization rate of the grains was higher,the residual sugar was lower,the alcohol level was higher and the acidity was lower than that of the central fermented grains.This indicates that the temperature has a significant effect on the fermentation trajectory of fermented grains.At the same time,the difference of volatile components in fermented grains at different locations at the end of fermentation was compared.The results showed that the total concentration of volatile components in the lower grains of the pits was higher than that of the middle and upper grains.The lower fermented grains from the inoculation of microbes in pit mud in fermentation may be the main cause of this phenomenon⑶The fermentation environment was simulated by laboratory temperature control.The effects of different initial grains on the production of sesame-like-like fragrant liquor were studied systematically by mixing the accumulated surface layer and the central fermented grains in different proportions.The proportion with more fermented grains produce too much acid,which can lead to the failure of fermentation.The samples with all the central grain are with high residual starch content at the end of the fermentation,fermentation is not complete.When the surface of the grain and the central grain are mixed in the ratio of 1 to 4,the fermentation situation and the actual production are of the most similar,the total concentration of alcohol compounds produced in the highest concentration,with the typical characteristics of sesame-like-like flavor liquor.The results showed that there were significant differences in the properties of the surface grain and the central grain,and the fermentation of the two grains in different proportions resulted in different fermentation trajectories and results.Indicating that the accumulation of fermentation process has great influence on the production of sesame-like-like flavor liquor,so determining the appropriate accumulation process and the pit conditions is of great significance.⑷The effects of different fermentation temperature on sesame-like-like flavor liquor were studied under laboratory temperature control simulation.Low temperature fermentation of fermented grains produced by the least flavor ingredients.So in the process of sesame-like-like flavor liquor production,maintaining a high fermentation temperature will help improve product quality.