摘要
辽宁西北地区的风大干燥、水质欠佳及冬夏温差太大等自然条件,不利于酿酒微生物的生长繁殖,致使浓香型白酒的品质存在某些欠缺。试验中,利用多粮发酵巧妙地添加大麦芽;借用酱香型白酒窖外高温堆积工艺;提高双轮底发酵温度等措施,克服了自然不利条件,使北方浓香型酒复合香气更加浓郁,品质大幅提升。
Liaoning northwest wind drying, Poor water quality and temperature difference between summer and winter is too large, natural conditions, not conducive to brew microbial growth and reproduction, resulting in Luzhou-flavor liquor quality exist some gaps. In experiment, using multiple grains fermentation cleverly add malt; use of Maotai-flavor liquor cellar, high temperature stacking technology; improve the double bottom fermentation temperature and other measures, to overcome the natural adverse conditions, make northern Luzhou-flavor liquor composite stronger aroma, greatly improves the quality of.
出处
《酿酒》
CAS
2012年第1期47-50,共4页
Liquor Making
关键词
浓香型白酒
大麦芽
窖外高温堆积
提高双轮底发酵温度
liquor
malt
cellar, high temperature stacking
improve the double bottom fermentation temperature