复合香型调味酒的制作及其风味成分研究

Production of Composite Flavoring Liquor and Study on its Flavor Substances

利用不同香型白酒生产工艺进行融合创新生产调味酒,能够丰富调味酒的种类,满足酒体设计研发创新需求。本研究以浓香型白酒酿造工艺为基础,融合其它香型白酒生产工艺,进行复合配料、功能曲发酵、多微共酵等工艺创新,采用续糟配料、混蒸混烧、高温堆积、高温流酒等工艺方法,生产复合香型调味酒。结合糟醅理化、发酵升温、基础酒色谱及感官品评综合分析,结果表明,采用方案三生产的基础酒口感最佳,具有醇甜细腻、焦香明显、回味悠长的特征。

By integrating the production techniques of various flavor types of Baijiu,new kinds of flavoring liquor can be produced to meet the needs of product innovation.In this study,we designed a new kind of composite flavoring liquor by combining the produc-tion techniques of traditional Nongxiang Baijiu with the techniques of other flavor types of Baijiu,including application of composite raw materials,fermentation with functional starter and multi microorganisms,mixed steaming,high-temperature stacking fermenta-tion,high-temperature liquor gathering,etc.Physicochemical analysis,chromatographic analysis and sensory evaluation results showed that the base liquor produced by scheme No.3 had the best quality,with mellow sweetness,obvious burnt aroma,and long af-tertaste.