中国特型酒的产生——提高江西四特酒质量研究的纪实  

Development of Te-type Liquor ——Record on the Study of the Approaches to Improve Si'te Liquor Quality

作　　者：熊子书 

机构地区：[1]北京市朝阳区慈云寺1号楼2门9-1号,北京朝阳区100025

出　　处：《酿酒科技》2006年第1期102-104,共3页Liquor-Making Science & Technology

摘　　要：为提高地方优质酒质量,原轻工业部食品发酵所进行了提高四特酒质量的研究,总结出提高酒质的技术措施:①人工培养窖泥;②清蒸辅料,“增醅、减糠”;③将入窖水分控制在57%～60%;④蒸馏时“截头去尾”;⑤回酒发酵,回醅发酵;⑥精心勾调;⑦严格工艺操作。在对四特酒的香味成分剖析中发现,四特酒富含奇数碳脂肪酸乙酯,相应的脂肪酸含量也较高,称之为特型,是中国十大香型特型酒的典型代表。(陶然)In order to improve the quality of local liquor, Food Fermentation Institute of Light Industry Ministry had made research on the ways to improve Si＇te liquor quality and summed up the relative techniques as follows： ①artificial cultured pit mud; ②steaming of auxiliary materials by increasing fermented grains and reducing bran; ③water content for pit entry controlled between 57 %-60 %; ④removal of head liquor ahd ending liquor during distillation; ⑤fermentation of reflux liquor and reflux fermented grains ;⑥careful blending; ⑦stfict technical operation. Si＇te liquor belonged to Te-type liquor and was considered as the typical representative of Te-type liquor because it contained rich ethyl fatty acid and its fatty acid content was comparatively higher through the analysis of its flavoring compositions.

关 键 词：白酒 特型 四特酒 提高质量 技术措施 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]