堆积发酵法在浓香型迎驾贡酒应用的探索

Exploration of Applicationg of Technique of Stacking Fermentation in the Introduction of Luzhou-flavor Yingjia Gongjiu

我厂经过试验总结,引进酱香型酒与芝麻香型酒的堆积发酵工艺,增加酒中的风味物质,使酒的香气更加优雅,持久,同时保留浓香型大曲酒的窖香浓郁,绵柔饱满的特点,从而提高迎驾贡酒的品质。

The factory＇s tested conclusion showed that the introduction of Maotai-flavor liquor and sesame liquor types＇stacking fermentation has increased the wine＇s flavor substances,made the aroma of the Liquor more elegant,durable,while retaining the Luzhou-flavor Liquor cellar fruity,soft and full of features,thereby enhancing the quality of Yingjia Gongjiu.