Production Process Of Bran Maotai-flavor Liquor And Influence Of Accumulation Fermentation On Flavor Substances

In this paper,the method of headspace solid phase microextraction and gas chromatography mass spectrometry was used to qualitatively and semi-quantitatively analyze the volatile aroma of wine cellar,and the effect of the production process of bran-flavored white wine and the influence of bulk fermentation on flavor substances were studied.Through the control of different conditions such as grain addition amount,bran amount and yeast dosage during the fermentation process of bran-flavored liquor,the effects of alcohol content change and sensory evaluation were analyzed.The changes of various parameters in the stacking fermentation process were summarized,and the changes of alcohol content,moisture,acidity,reducing sugar,temperature and starch content during the fermentation were measured and analyzed.The effects of stacked fermentation on flavor substances in wine cellar were discussed,and the relative content of volatile flavor substances in wine cellar was measured and analyzed.The main research results are as follows:(1)Through the determination of alcohol content and sensory quality of wine cellars with different grain ratios,when the ratio of sorghum,wheat and bran is 80%,15% and 5% respectively,the wine cellar has the highest alcohol content.And after storage,the sensory evaluation results of the wine are also optimal.Determine the amount of bran added by 7% and the amount of yeast as 5% of the feed amount by measuring the alcohol content and sensory quality of the wine cellar with different amount of bran and different yeast dosage.(2)The physical and chemical properties of the bulk fermentation process were determined by standard methods.The results showed that the changes of different parameters were different with the increase of fermentation time,temperature change and fluctuation of fermentation conditions.Among them,as the accumulation time continues to increase,the alcohol content changes continuously and has an increasing trend,but the increase is not large.The alcohol content is 0.45% vol when accumulated for 48 hours;the moisture content is continuously reduced,and finally decreases by 1.8%;The acidity is rising,but the amplitude is slightly smaller,the change is not big,and there is basically no fluctuation;the content of reducing sugar is gradually reduced,the variation range is 0.28%;the temperature inside the pile is continuously rising;the starch content is continuously decreasing,and the accumulation is decreased by 1.4% after 48 hours.(3)The physical and chemical properties of the fermentation process were determined by standard methods.The results showed that the alcoholic rate increased rapidly in the early stage of fermentation,and the upward trend of alcoholicity tended to be flat after 7 days.It can be judged that the alcoholic fermentation basically ended at 7 days.The moisture content increased with time,the rate of increase in the early stage was faster,and it stabilized in the later stage.When it was 7d,the highest moisture content was reached,which was 58%.As the fermentation process continues,the acidity of the wine cellar continues to increase.The acidity of the wine cellar increased continuously from 1 to 7 days,and the acidity of the wine cellar of 7 to 11 days tends to be stable and fluctuating,which is consistent with the fermentation law.As the fermentation time progresses,the content of reducing sugar in the wine cellar gradually decreases.(4)Headspace solid-phase microextraction and gas chromatography mass spectrometry were used to analyze the changes of flavor substances in wine cellar by stacking fermentation,and the relative content of volatile flavor substances in wine cellar was determined.The results showed that after the accumulation of fermentation,the variety of flavor compounds in the wine cellar increased,and the finished wine obtained after fermentation was rich in aroma,characteristic and soft in taste.Moreover,the amount of the alcoholic alcohol compound after the accumulation is relatively small,and the acid compound is greatly increased,and the bitterness and the burnt smell of the bran-flavored white wine after distillation can be alleviated.The variety of flavor compounds increased,and the obtained bran-flavored white wine was rich in aroma,coordinated,and the quality was significantly improved.