提高芝麻香酒质量工艺试验

Technological Experiment on Quality Improvement of Sesame Flavor Liquor

介绍了提高芝麻香型白酒的窖底酒质量及提高其酱香、焦香香气试验的工艺过程、操作步骤和参数。通过制作窖底及窖底醅,提高了酒的浓香,增加了酒体的醇甜感和圆润度;通过添加酸性蛋白酶,增加了酒的酱香成分,使酒体更加完善;通过增加麸皮及延长发酵期,提高了酒的焦糊香和酱香。

The process,operational procedures and parameters ofexperiment on improvingthe qualityofcellar liquor ofsesame flavor liquor as well as the Maotai and caramel flavor were introduced.By making cellar bottom and fermented grains of cellar bottom,the fragrance and the mellowness of liquor were enhanced.By adding the acid protease,the ingredients contributing to Maotai flavor were increased which made liquor more perfect.By increasing the amount of bran and extending the fermentation time,the caramel and Maotai flavor was enhanced.