【摘要】 白酒中非乙醇物质的组成及其含量是白酒品质的决定因素；进一步降低其中对人体有害或疑为有害的物质是涉及白酒发展的重大课题之一。本文对大曲酒固态发酵中可能对乙醛的生成有重要影响的若干因素进行了调查。以试验甑摸拟常规大甑蒸馏条件下的乙醛馏出量为基准。结果表明，乙醛含量与糟的入窖酸度、入窖密实程度、入窖温度、大曲用量、干酵母用量等因素显著相关，而与入窖淀粉、糖化酶用量几乎无关。对窖的深度与水平方向的糟中乙醛含量进行调查的结果表明，含量随深度增加而降低，而在水平方向的各点无明显差异。更多还原

【Abstract】 The composition and content of the non-alcohol substance is a decisive factor to the quatity of distilled spirits;Further decreasing the content of the harmful or the dubiously harmful substances is one of the important subjects on the development of distilled spirits.Some of important factors which can probably affect the production of the acetaldehyde in the solid state fermentation of Da-qu Liquor was investigated.The experimental smulated the quantities of acetaldehyde distillation in producting pot still with experimental still shows that the acetaldehyde content is notably related to the acidity,density and temperature of the distiller’s grains while it is put into the cellar,the amounts of barm and drying yeast and so on,while it hardly has anything do with the quantities of starch and carbohydrase.The investigation into the acetaldehyde content of the distiller’s grains at different depth and horizontal position of the cellar shows that the acetaldehyde content eecreases with |he increasing depth,wheveas there is no ramarkible different of the acetamdehyde content in horizontal poition.更多还原