北方柔雅酱香型酒的研究

The Research of Northern Maotai-Flavor Liquor With Soft Elegance

为降低云门酱香酒中杂醇油含量,提高含氮化合物的含量,云门酒业与中国食品发酵工业研究院合作,对柔雅酱香型白酒进行了系统研究,工艺调整措施有:调整酿酒用粮大曲、严格控制各轮次的原酒出酒率、提高堆积过程的有效性、提高原酒纯净度、试验碎沙工艺、改进贮存工艺、勾兑和调味等,工艺改进前后效果明显。

In order to reduce the content of fusel oil in Maotai-flavor liquor and increase the content of nitrogenous compounds, Yunmen Wine Trade Co., Ltd. combined with China National Research Institute of Food and Fermentation Industries had a systematical research to Maotai-flavor liquor with soft elegance. Some measures for the process improvement were put into effect, such as adjusting the consumption of Daqu; controlling the liquor yield each round strictly; improving the effectiveness of accumulation process and the purity of the liquor;testing the process of breaking the grain; improving the storage technology, the blending and the flavoring, etc. The effect of these process improvements is obvious.