摘要
研究了酱香型白酒一轮次酒生产中,延迟封窖对轮次酒生产的影响,其结果表明,一轮次酒生产时,气温主要集中在7~11℃之间;对于发酵缓慢的堆子,延迟封窖可以提高二轮次酒产量;当窖内酒醅温度达到22℃,且酒醅酵母香味良好时便可进行封窖;当延迟封窖时间超过3 d,且酒醅的温度和感官无明显变化时便可进行封窖,无需再进行延迟。
In this study, the effects of delayed pit-sealing on the cycle production of Baijiu were investigated. The results suggested that, in the 1st production cycle, the temperature was at 7-11 ℃; delayed pit-sealing could increase liquor yield of the 2nd production cycle for slowly fermenting grains; pit-sealing could be performed when the temperature of fermented grains in pit reached up to 22 ℃ and the aroma of fermented grains was good; as pit-sealing time delayed over 3 d and there was no obvious change in the temperature and the sensory indexes of fermented grains, pit-sealing should be performed immediately.
出处
《酿酒科技》
2017年第1期52-54,共3页
Liquor-Making Science & Technology
关键词
酱香型白酒
一轮次酒
延迟封窖
温度
酒醅感官
Jiangxiang Baijiu
first-cycle liquor
delayed pit-sealing
temperature
sensory quality of fermented grains
