白醅香醋酿造工艺的研究

Study on Brewing Technology of Non-smoked Fermented Grains Aromatic Vinegar

从不同酿造工艺和原料中寻找新的方法,将山西老陈醋传统酿造技艺与国内名醋酿造工艺相融合,尤其是在不进行熏醅工艺基础上,利用保温压醅后熟、恒温长时煎醋替代熏醅,增加食醋的香气,研制出鲜香风味突出的白醅香醋,增加了中国醋类新品种。

A new method was found from different brewing technologies and materials, in order to integrate traditional brewing technology of Shanxi aged vinegar and domestic famous vinegars. It used press fermented grains on insulation to ripen and long time to decoct vinegar on constant temperature replacement for smoked fermented grains, in order to increase the aroma of vinegar. The developed nonsmoked fermented grains aromatic vinegar had the flavor of fresh and aroma, it also increased the new variety of vinegar in China.