酿造工艺对酱香大曲酒的影响概述

Overview of the Influence of Brewing Process on Moutai-flavor Daqu Liquor

原料、大曲和酿造工艺是影响成品酒的3个重要因素.其中大曲是酱香香气物质及香气前驱物质的重要载体,并提供菌源;酿造工艺对酒中酱香风味的形成也有一定贡献.本文论述了酱香型白酒生产中的原料、微生物和酿造工艺的研究进展,以及其对酱香型白酒品质的影响,并在前人研究的基础上对生产过程采用的酿造工艺和操作进行总结分析,旨在为优质酱香酒的生产提供理论依据.

Raw materials,Daqu and brewing process are three important factors affecting the the quality of liquor.Daqu is an important carrier of sauce aroma and precursor substances,also provides a source of bacteria;the brewing process also affects the formation of Moutai-flavor in liquor.This article discussed the research of raw materials,microorganisms and brewing technology in the production of Moutai-flavor liquor.Its influence on the quality of liquor was also discussed.Based on previous studies,the brewing process and operation used in the liquor production were summarized and analyzed to provide a theoretical basis for the production of high-quality liquor.