收稿日期:2014-04-24作者简介：唐贤华（1987-），男，四川广汉人，主要从事发酵工程方面的研究，发表论文数篇三
通讯作者：杨官荣（1974-），绵阳梓潼县人，国家白酒评委，四川省酿酒大师三
优先数字出版时间：2014-08-06；地址：https://www.doczj.com/doc/57585218.html,/kcms/detail/52.1051.TS.20141020.1712.002.html 三TA.XTplus 物性测试仪在传统白酒
生产中应用的探索(三)
———五粮浓香型白酒发酵糟醅质构特性的相关性分析
唐贤华1，赵
东2，杨官荣1，彭志云2，陈发荣1，钱小平1(1.四川省酿酒研究所，四川广汉618300； 2.五粮液集团技术研究中心，四川宜宾644000)摘要：通过物性测试仪对五粮浓香型白酒窖池发酵糟醅的硬度、
黏着性、内聚性、回复性等质构特性进行跟踪分析，并对各指标参数之间的相关性进行了分析。结果发现，
不同糟醅质构参数的变化趋势基本一致，在发酵过程中，糟醅的硬度、回复性和内聚性均增大，而黏着性减小，各质构特性之间具有显著的相关性，
窖池各个位置糟醅的硬度与内聚性、回复性均呈高度的正相关，
回复性与内聚性也呈高度正相关，而糟醅的黏着性与硬度、内聚性和回复性呈显著的负相关。
关键词：浓香型白酒；酒醅；质构特性；变化规律；相关性
中图分类号：TS262.3；TS261.4；TS261.7文献标识码：A 文章编号：1001-9286（2014）11-0048-04
Exploration on the Application of TA.XTplus Physical Property Tester in the Production of Traditional Baijiu(Liquor)(芋)---Correlation Analysis of the Textural Properties of Fermented Grains of Nongxiang Baijiu(Liquor)Produced by Five Kinds of Grains
TANG Xianhua 1，ZHAO Dong 2，YANG Guanrong 1，PENG Zhiyun 2，CHEN Farong 1and QIAN Xiaoping 1
(1.Sichuan Provincial Liquor-making Research Institute,Guanghan,Sichuan 618300;
2.Technical Center of Wuliangye Group Co.Ltd,Yibin,Sichuan 644000,China)
Abstract :In this study,tracing measurement of the textural properties of fermented grains such as the hardness,resilience,cohesion and the vis-cosity in Nongxiang Baijiu(liquor)pits was operated by TA.XTplus physical property tester,and the correlations among those parameters were an-alyzed.The results showed that,the change trends of the textural properties of different fermented grains were almost the same,during the fermen-tation,the hardness,resilience and cohesion of fermented grains enhanced,however,the viscosity of fermented grains decreased;there were sig-nificant correlations among those textural properties,the hardness of fermented grains had highly positive correlations with its cohesion and re-silience at different pit location,and the cohesion of fermented grains had highly positive correlations with its resilience,however,the viscosity of fermented grains had significantly negative correlations with its hardness,cohesion and resilience.
Key words :Nongxiang Baijiu(liquor)；fermented grains;textural properties ；change rules ；correlation 浓香型白酒是我国大曲酒中的一朵奇葩，在中国白
酒消费市场上占据着主导的位置[1]三浓香型白酒采用泥窖二续糟二固态发酵等酿造工艺，在我国白酒传统酿造技
艺的描述中有 千年窖二万年糟 的说法，这足以说明糟醅
的质量对浓香型白酒的酿造起着至关重要的作用[2]三浓香型白酒的发酵是以窖池和酒醅为基础，环境微生物二大
曲微生物以及窖泥中的微生物在酒醅的固二气二液三相界
面中发生复杂的能量代谢反应，与此同时，酒醅在窖池环境中充当着物质循环二能量流动和信息传递的 三流运转 规律的载体[3]，在整个发酵过程中，酒醅的物理性质和内部结构不断发生变化，并产生了丰富的代谢物质，这些物质与浓香型白酒的最终风味密切相关三物性测试仪是一种专门用于检测物品质构特性的仪器，可以对样品的物性概念作出数据化的准确表述[4]三现