提高浓香型白酒复合香关键技术创新及应用

Innovation and Application of Key Technologies for Improving Compound Flavor of Luzhou-flavor Liquor

通过对制曲环境微生物调控技术、复合香特殊调味酒生产工艺、提高窖泥质量的窖泥功能菌培养与应用技术、不同等级浓香型大曲基础酒陈酿技术等方面进行研究和技术攻关,开发的丰谷墨渊在主要风味物质构成上具有独特性,对以浓香型为主的复合香白酒创新具有促进作用和借鉴意义。

Through the research and technical breakthrough in the aspects of starter making environment microbial control technology,production technology of compound flavor special flavoring liquor,cultivation and application technology of Pit Mud Functional Bacteria to improve the quality of pit mud,aging technology of different grades of Luzhou flavor Daqu base liquor,Fenggu Moyuan developed has unique characteristics in the composition of main flavor substances and innovation of compound flavor Liquor Based on Luzhou flavor.