浓香强化大曲酿造技术研究

Production of Nongxiang Baijiu by Fortified Daqu

通过用强化大曲用曲试验18%、试验21%、试验24%、试验27%和正常曲酿造试验,对发酵过程酒醅理化变化和酒体产量、理化及感官进行分析,发现用曲试验21%效果较佳,其酒醅顶温、水分、酒精度和淀粉消耗均高于正常3~5℃、6.2%、5.5%和9.37%;产酒量和己酸乙酯相较于正常分别提升了13.3%和2.25倍;酒体窖香更加浓郁。该研究结果为浓香型大曲革新提供了理论依据和参考。

Through fermentation tests with 18%fortified Daqu,21%fortified Daqu,24%fortified Daqu,27%fortified Daqu,and normal Daqu,we analyzed the physicochemical changes of the fermented grains,as well as the yield and the physicochemical and sensory characteristics of the liquor.It was found that 21%fortified Daqu had the best fermentation effect:the top temperature,water content,alcohol content and starch consumption of the fermented grains were 3℃to 5℃,6.2%,5.5%and 9.37%higher than normal,respectively;the liquor yield and ethyl hexanoate content increased by 13.3%and 2.25 times,respectively;the pit aroma of the liquor was richer.This study has provided theoretical basis for the innovation of Nongxiang Daqu.