应用酱香混合曲生产麸曲酱香型白酒工艺研究

Research on the Production Technology of Bran Starter Maotai-flavor Liquor Utilizing Maotai-flavor Mixed Starters

通过对应用不同酱香混合曲为糖化发酵剂生产麸曲酱香型白酒的工艺研究,对生产过程工艺操作要点和参数进行了阐述,分析了三种酱香混合曲对基酒微量成份、感官质量、发酵温度、出酒率的影响程度,提出了工艺改进措施和勾兑调味技术的应用方法。

The technology of producing bran starter maotai-flavor liquor utilizing various maotai-flavor mixed starters as saccharification fermentation starters was studied. The key operation points and parameters in the productive process were elaborated. The influences of three kinds of maotai-flavor mixed starters on the trace components in base liquor, sensory quality, fermentation temperature and liquor yield were investigated. Consequently, the technical improvement measures and application methods of blending and tasting techniques were proposed.