青稞酒生产工艺优化研究进展

Research Progress on Optimization of Production Process of Highland Barley Wine

以青稞酒为研究对象,分析了目前青稞酒生产过程中存在的问题及原因,并结合目前的对于青稞酒工艺优化的研究成果,总结出通过原料选择、发酵酒曲的选择及发酵过程参数的控制等方面优化青稞酒生产过程,并强调加强发酵过程检验,从而提高青稞酒的出酒率、风味及品质,以期为青稞酒生产企业提供理论及指导依据。

This article takes highland barley wine as the research object, analyzes the existing problems and causes in the current production process, and summarizes the optimization production process of highland barley wine through the choice of raw materials,the selection of fermented distiller＇s yeast, and parameter control of the fermentation process, stresses the strengthening of the fermentation process inspection, thereby improving the wine production rate, flavor and quality of highland barley wine, with a view to providing theory and guidance for barley wine production enterprises.