浓香型白酒中高含四甲基吡嗪酿造工艺的研究

Study on Brewing Process of High-containing Tetramethylpyrazine in luzhouflavor liquor

为了进一步提高浓香型白酒中以四甲基吡嗪为代表的健康功能成分,使用强化了高产四甲基吡嗪地衣芽孢杆菌的大曲,考察了不同用量条件下,其对酿酒过程参数,产品品质及出酒率等因素的影响。结果表明采用60%比例的功能曲,可以浓香型原酒中四甲基吡嗪含量提高到3~6mg/L;较传统浓香型白酒提高了5~20。同时感官品评的结果也表明:使用功能性大曲白酒口感和纯净度都有不同程度提高。

In order to further improve the healthy functional ingredients represented by tetramethylpyrazine in luzhou-flavor liquor., the company has used the company to strengthen the peach blossoms of high-yield Bacillus tetramethylpyrazine. It has been investigated under different dosage conditions. Wine process parameters, product quality and wine yield and other factors. The results showed that the use of 60% of the functional music can increase the content of tetramethylpyrazine in the company’s Luzhou-flavor raw wine to 3-6 mg/L, which is5 to 20 times higher than the company’s traditional Luzhou-flavor liquor. At the same time, the results of the sensory evaluation also showed that the use of functional Daqu liquor has improved taste and purity in varying degrees.