摘要
为研究固态小曲清香型白酒接酒度控制范围,在劲牌有限公司枫林酒厂酿造一车间分别开展了14 d和21 d两个主流发酵期接酒度试验,通过气相色谱、总酸、总酯、感官品评综合分析,结果表明,小曲清香型白酒不同发酵期最佳接酒度存在差异,14 d发酵期原酒接酒度范围控制在63%vol~66%vol酒质有优势,21 d发酵期原酒接酒度范围控制在68%vol~72%vol酒质有优势。
In order to study the alcohol content control range for liquor-gathering of Xiaoqu Qingxiang Baijiu,tests were carried out in the workshop of Fenglin Distillery of Jing Brand Company.Comprehensive analysis results were obtained by gas chromatography,total acids analysis,total esters analysis and sensory evaluation.The results showed that the best alcohol content for liquor-gathering of Xiaoqu Qingxiang Baijiu with different fermentation time was different;the best alcohol content range was 63%vol to 66%vol for the liquor fermented for 14 days,while the best alcohol content range was 68%vol to 72%vol for the liquor fermented for 21 days.
作者
石应国
杨生智
吕林杰
吴子平
罗高建
乐细选
陈申习
李艳艳
朱教胜
熊亚青
SHI Yingguo;YANG Shengzhi;LÜLinjie;WU Ziping;LUO Gaojian;LE Xixuan;CHEN Shenxi;LI Yanyan;ZHU Jiaosheng;XIONG Yaqing(Jing Brand Co.Ltd.,Daye,Hubei 435100,China)
出处
《酿酒科技》
2022年第9期65-68,共4页
Liquor-Making Science & Technology
基金
湖北省重点研发项目(编号2020BBA050)。
关键词
小曲酒
清香型
蒸馏
接酒
摘酒
酒质
白酒
Xiaoqu Baijiu
Qingxiang Baijiu
distillation
liquor-gathering
liquor quality
Baijiu
