摘要
在原有传统酿造技艺的基础上,糟醅入窖时加入配制回酒入池发酵,对浓香型白酒生产过程中窖内糟醅发酵温度、出入窖糟醅理化指标、产酒数量、产酒质量等进行对比,找出该技术对生产的影响规律。结果表明,通过回酒发酵技术能够抑制酸的生成,提升糟醅中的淀粉利用率和香味成分,在增己降乳方面有一定效果,提升原酒感官品质。
On the basis of the traditional production technology of Nongxiang Baijiu,the blended recycled liquor was added into the fermentation pit,and the in-pit fermentation temperature,the physicochemical indexes of the fermented grains,and the liquor yield and quality were studied to find out the effect of the new technology on the production of Nongxiang Baijiu.The results showed that the addition of recycled liquor inhibited the generation of acids,increased the starch utilization rate and aroma components in the fermented grains,had certain effect on increasing the content of ethyl caproate and reducing the content of ethyl lactate,and improved the quality of the crude liquor.
作者
杨阳
游奇
赵华丽
吴勇
张雪瓶
刘发洋
陈波
YANG Yang;YOU Qi;ZHAO Huali;WU Yong;ZHANG Xueping;LIU Fayang;CHEN Bo(Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523;Langjiu Distillery(Luzhou)Co.Ltd.,Luzhou,Sichuan 646500,China)
出处
《酿酒科技》
2022年第6期78-81,共4页
Liquor-Making Science & Technology
基金
泸州市科技计划项目(2019-GYF-7)
四川省知识产权专项资金项目(2021-ZS-00149)。
关键词
浓香型白酒
生产
回酒发酵
糟醅
Nongxiang Baijiu
production
fermentation with recycled liquor
fermented grains