浓香型白酒糟醅质构的研究进展

Research Progress in the Texture of Fermenting Grains of Nongxiang Baijiu

在中国传统固态酿造过程中,糟醅中所富含的淀粉是酿酒必备的前体物质,为酿酒之源。糟醅的好坏直接影响到所产酒量和风味,而糟醅又受各种因素的影响。本文大致介绍了浓香型白酒酿造过程中影响糟醅质构的因素和条件,并进行了一些分析与展望。

In the process of traditional solid-state fermentation of Chinese Baijiu,the starch contained in the fermenting grains is an essential precursor of liquor.The yield and flavor of the produced liquor depend on the quality of the fermenting grains,which is af-fected by various factors.This article roughly introduces the factors and conditions that affect the texture of the fermenting grains in the production process of Nongxiang Baijiu,and makes some analysis and prospects.