浓香型白酒提质增香技术研究进展

Research Progress on Improving Quality and Flavor of Luzhou-flavor Baijiu

浓香型白酒提质增香技术的发展与应用能有效提高白酒中风味物质含量,改善酒质,提高白酒名优酒率。阐述了产香功能微生物的选育、强化大曲、人工老窖、酯化酶技术、黄水等酿造副产物利用等多个方面在浓香型白酒酿造中的应用成果,并对浓香型白酒未来的发展进行了展望,旨在为优质浓香型白酒的酿造提供技术参考。

Technology development and application of Luzhou-flavor baijiu enhancing quality and flavor can effectively improve the flavor content of baijiu,So as to improve the quality and increase the rate of famous and high quality baijiu.This paper summarizes the applying effects of the aroma producing microorganisms breeding,the strengthening daqu,manmade aged pits,esterifying enzyme technology,and the utilization of brewing by-products such as yellow water in the production of Luzhou-flavor baijiu.At the same time,the future development of Luzhou-flavor baijiu is prospected.It aims to provide technical reference for brewing high quality Luzhou-flavor baijiu.