褐变反应与酱香型白酒(上)

Browning Reaction and Maotai-flavor Liquor(Ⅰ)

褐变反应与形成酱香型酒的风格质量有着十分密切的关系——它是产生酱香物质的基础,因为酱香型酒的主体香来源于高温曲。产生酱香物质的高温曲的颜色变化、香气变化都是高温下的褐变反应造成的。高温曲由于香气好,糖化力、发酵力低决定了酱香型酒大用曲量、窖外高温堆积、窖内高温发酵的工艺,这是区别于其他酒种关键的、独特的工艺环节,同时也是形成酱香的工艺环节。

Browning reaction has close relations with the formation of the quality and the style of Maotai-flavor liquor. It is the base producing Maotai-flavor substances because the main flavor of Maotai-flavor liquor comes from high temperature daqu （the color change and the flavor change of high temperature daqu caused by browning reaction under high temperature）. The advantages of high temperature daqu including agreeable aroma, strong saccharifying power and low fermenting power have determined the use level of daqu and the unique production techniques of Maotai-flavor liquor including high-temperature stacking outside of pits and high-temperature fermentation in pits, which are key and unique techniques for Maotal-flavor liquor only （such techniques could form Maotai-flavor）.