影响浓香型酒甜味因素的探讨

Investigation on the Contributing Factors of Sweetness of Luzhou-flavour Liquor

绵甜是浓香型大曲酒的主要特点。影响浓香型大曲酒甜味的因素有 :(1)多元醇类、α 联酮类及醛类物质的量比 ;(2)发酵速度 ;曲和入窖温度 ;配料和入池酸度 ;(3)发酵周期 ;(4)原料、菌种及菌种数 ;(5)接酒操作 ;(6)白酒的贮存处理 ;(7)勾调处理等。

Sweetness is the main characteristic of Luzhou-flavour Daqu liquor and the contributing factors are as follows: 1. Quantity relative ratio of polyalcohol and ketone and aldehyde; 2. Fermentation velocity, koji and pit entry temperature, and the control of acidity for the accessory materials; 3. Fermentation periodicity; 4. Raw materials, microbial species and their quantity; 5.Operation of liquor relaying; 6. Liquor storage management; 7.Blending.(Tran.by YUE Yang)