武陵酱香型白酒工艺创新——酱香糟醅堆积“二次制曲”的工艺研究(第三报)

Research on Technical Innovation in Secondary Starter-making by High-temperature Accumulation of Maotai-flavor Fermented Grains

高温堆积是武陵酒产生焦香味的关键工艺,也是传统酱香型白酒最为重要的工艺之一。酱香堆积"二次制曲"工艺通过高温堆积,一方面复活大曲中的微生物,同时也网罗酿造环境中的微生物,利用堆积的微生态环境微生物代谢,为发酵提供所需酶及产生酱香物质。

High-temperature accumulation is the key technique for the formation of toasty aroma of Wuling liquor and it is also one of the most important techniques for Maotai-flavor liquor. High-temperature accumulation of Maotai-fiavor fermented grains in secondary starter-making could revive microbes in Daqu and recruit the environmental microbes to provide the essential enzymes and Maotai-flavor-producing substances for the fermentation through mirobial metabolism in the stacked micro-ecological environment.