摘要
山楂蒸馏酒生产过程中,在发酵阶段添加3%的清香型大曲,与果酒酵母共同参与酒精发酵,不仅可以缩短发酵周期,还可以提升终产品山楂蒸馏酒的品质。相比未添加大曲发酵的山楂蒸馏酒,添加大曲发酵的山楂蒸馏酒酯类物质含量可达0.9 g/L。
In the production process of hawthorn distilled wine,3%Fen-flavor Daqu was added in the fermentation stage to participate in alcohol fermentation together with fruit wine yeast,which could not only shorten the fermentation cycle,but also improve the quality of the final product hawthorn distilled wine.Compared with hawthorn distilled wine without Daqu fermentation,the ester content of hawthorn distilled wine with Daqu fermentation could reach 0.9 g/L.
作者
成铖
CHENG Cheng(Shanxi Tongkang food Co.Ltd.,Shanxi Jincheng 048004,China)
出处
《食品工程》
2020年第4期45-46,共2页
Food Engineering
关键词
清香型大曲
山楂蒸馏酒
生产应用
fen-flavor daqu
hawthorn distilled wine
in-production application