利用经过处理的酿酒副产物与糟醅共蒸馏试验探究对原酒酒质的影响

The Effect of Distilling By-products And Fermented Grains Co-distillation on The Quality of Original Wine Was Studied

利用经过处理的酿酒副产物与糟醅共蒸馏试验,来探究对原酒酒质的影响,通过在实验室的试验情况,对试验感官品评、产量以及其他指标的分析,进而证实了共蒸馏实验得到的酒体口感较好,感官品质提升;微量成分含量结构符合优质酒体的标准;产量降低,但是甲级酒和优质酒产量增加,增加幅度较大。

The effect on the quality of the original wine was explored by using the high wine tail to carry out the bottom pot wine returning and string steaming of Hawthorn fermented grains.Through the analysis of the experimental sensory evaluation,yield and other indicators,it was confirmed that the wine obtained from the wine returning and string steaming experiment had better taste and improved sensory quality;The content and structure of trace components meet the standard of high-quality wine body;The output decreased,but the output of grade a wine and high-quality wine increased significantly.