摘要
针对北方浓香型原酒的质量特点,详细的描述了加快原酒陈酿的方法方式,即通过保温催陈、光电醇化、原酒预组合及储存容器调度等方法的探究,初步解决了原酒陈酿速度缓慢的问题。
This article provides a detailed description of the methods to accelerate the aging focuses on the quality of nongxiangxing baijiu in the northern region.Through the exploration of methods such as insulation and aging,photoelectric aging,raw liquor pre combination,and storage container scheduling,the problem of slow aging speed of raw liquor has been preliminarily solved.
作者
沙均响
崔卓童
SHA Junxiang;CUI Zhuotong(Shilixiang Co.,Ltd.,Cangzhou 062150,Hebei,China;Hebei Nongxiangxing Baijiu Brewing Technology Innovation Center,Cangzhou 062150,Hebei,China;School of Biotechnology Jiangnan University,fermentation engineering Wuxi 214013,Jiangsu,China)
出处
《酿酒》
CAS
2024年第3期131-133,共3页
Liquor Making
关键词
陈酿
熵变
原酒组合
aging
Change of entropy,Original wine combination