高温堆积发酵工艺在浓香型双沟大曲酒生产中的应用  

Application of the Technique of High Temperature Stacking Fermentation in the Production of Luzhou-flavor Shuang'gou Daqu Liquor

作　　者：唐现洪[1] 钟雨[1] 谢旭[1] 谢宜辉 余永柱[1] 靳宝常 

机构地区：[1]江苏双沟酒业股份有限公司技术中心,江苏泗洪223911

出　　处：《酿酒科技》2006年第8期59-62,共4页Liquor-Making Science & Technology

摘　　要：采用高温堆积发酵工艺生产浓香型双沟大曲酒,通过对堆积发酵过程中糟醅的水分、温度、淀粉、糖分、酸度变化规律的探索和堆积过程中微生物消长规律进行研究。结果表明,应用高温堆积发酵新工艺,不仅丰富了微生物的种类和数量,同时增加其代谢产物的种类和含量,增加了白酒中的香味成分,所产酒的香气更加幽雅、细腻;口味更醇甜、绵软、丰满、味长;且己酸己酯的含量增加了60～80 mg/100 mL。The technique of high temperature stacking fermentation was applied in the production of Luzhou-flavor liquor. Through the research on microbial growth rules and the change rules of water content of fermented grains, the temperature, amylum content, sugar content and the acidity, it was concluded that the use of this technique could not only enrich microbial species and multiply their quantities but also increase metabolite species and content and flavoring compositions in liquor. The produced liquor had elegant and exquisite aroma, sweet taste, and enjoyable aftertaste with 60～80 mg/100 mL increase of ethyl caproate content. （Tran. by YUE Yang）

关 键 词：浓香型白酒 高温堆积发酵 微生物 白酒质量 

分 类 号：TS262.31[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]