堆积发酵对酱香型白酒风味物质形成的影响

Effects of Stacking Fermentation on the Formation of Flavoring Components of Maotai-flavor Liquor

堆积发酵工序是酱香型白酒生产的独特工艺之一。酒醅在堆积发酵过程中可以网罗空气和生产器具中的微生物,实现生产动力富集;堆积发酵有利于酒醅发酵条件的改善和香味物质的形成;经过堆积发酵可以增加酒醅中风味化合物的种类和含量,赋予酱香白酒特殊的风格特征。

Stacking fermentation is one of the speical production technologies for Maotai-flavor liquor.During stacking fermentation process,fermented grains could collect and accumulate airborne microbes and mirobes on producing appratus.Stacking fermentation is helpful for improving the fermentation conditions of fermented grains and for the formation of flavoring components.Through stacking fermentation,the varities and the content of the flavoring components increased in fermented grains,finally resulted in the special styles of Maotai-flavor liquor.