提高酱香(碎沙)酒产质量的实验研究

Experimental Study of Improving the Yield & Quality of Jiangxiang Baijiu Produced by Crushed Red Sorghum

利用微生物技术对茅台镇酱香碎沙酒进行了提高产量和质量的实验研究。结果表明,实验酒感官质量及酱香酒重要风味组分吡嗪类化合物等含量有较大提高,平均出酒率提高近2个百分点。该实验研究对提高茅台镇中小白酒企业的经济效益和社会效益具有一定的指导意义。

Experimental study of improving the yield and the quality of Jiangxiang Baijiu produced by crushed red sorghum by use of microbial technology was performed. The results suggested that, sensory quality and the content of important flavoring components such as pyrazines etc. of the experimental liquor got improved evidently, and liquor yield increased by about 2 %. This study was of certain guidance significance in improving economic and social benefits of small-scale distilleries in Maotai town.