清香型白酒工艺技术的传承、创新和发展——多种微生物的应用及微量成分的勾调技术

Inheritence,innovation and development on the technology of Fen-flavor liquor——The application of several microbial strains in fermentation and trace components in blending technique

生产高质量的清香型白酒,特别是乳酸乙酯含量很低的白酒,采用低温入池、低温顶火、低温发酵的“三低工艺,可有效地控制酒醅酸度,使原酒中乙酸乙酯与总酯的质量比≥0.65;应用多种微生物分离、培养和发酵技术,可获得白酒中的多种已知和未知微量成分。上述微量成分的含量通常在1ug/L以下,但对决定白酒的香型和风格,谐调酒香,完善酒体,具有举足轻重的作用。

To produce high quality fen-flavour liquor, especially the liquor with low contenl of ethyl lactate, employing ＂three low＂ technology ,namely low temperature pit entry,low temperature dihuo and low temperature fermentation,can effectively control the acidity in fermented grains, maintain the ratio of ethyl-acetate to total ester higher and fermentation technologies in liquor can make the liquor rich in some identified components and some unidentified trace componets.The conents of the trace components are usually less than 1 μ g / L in liquor, however they play a very important role in determining the flavour types and style of the liquor, coordinating the liquor bouquet and perfect the liquor body.