摘要
芝麻香酒以特殊的口感及香气而独树一帜,高温堆积、高温发酵是形成其特殊风格的关键工艺。通过对芝麻香型白酒的关键工艺点——堆积及发酵进行生产试验研究。结果表明,综合酒质及出酒率考虑,芝麻酒生产最适堆积温度为45～50℃,最佳入窖温度为30～33℃。
Sesame-flavor liquor is famous for its unique taste and aroma. High-temperature stacking and high-temperature fermentation are key techniques for forming such unique styles. The trial stacking and fermentation tests of sesame-flavor liquor indicated that the optimum stacking temperature was at 45 -50℃ and the optimum pit entry temperature was at 30-33 ℃ for maintaining sesame-flavor liquor quality. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2012年第4期118-120,共3页
Liquor-Making Science & Technology
关键词
芝麻香
堆积工艺
美拉德反应
温度
sesame-flavor liquor
stacking techniques
Maillard reaction
temperature
