秦池龙琬酱酒高温制曲工艺研究

Study on High Temperature Koji Making Process of Longwan Jiang-Flavour Chinese Spirits

高温大曲在酱香酒酿造过程中起着重要的糖化发酵、生香的作用。研究从原料选择、小麦粉碎度、制曲水分、翻曲次数及功能菌强化等方面进行工艺优化研究,通过工艺优化和强化功能菌进行制曲,高温大曲质得到明显提高,达到了改善酒体质量、增加吡嗪类物质的含量的目的。

High temperature Daqu plays an important role in saccharification,fermentation and aroma generation in the brewing process of Maotai flavor wine.This study conducted process optimization research from the aspects of raw material selection,wheat milling degree,koji making moisture,turning times,and functional bacteria strengthening.Through process optimization and strengthening functional bacteria,the quality of high temperature Daqu was significantly improved,which improved the quality of the wine and increased the content of pyrazine substances.