试析枝江大曲酒酿造过程中的影响因素  

Investigation on the Influencing Factors in the Production of Zhijiang Daqu Liquor

作　　者：时卫平 

机构地区：[1]湖北枝江酒业股份有限公司,湖北枝江443200

出　　处：《酿酒科技》2006年第9期52-54,共3页Liquor-Making Science & Technology

摘　　要：枝江大曲酒属浓香型白酒,产品特点为“窖香、曲香秀雅,口味绵甜、甘爽,后味悠长,酒体丰满,个性明显”。在酿造过程中原料、窖池、工艺、技术的不稳定是影响枝江大曲酒质量、产量的主要原因,尤以工艺控制的粮、糠、水、曲、温、酸、淀粉、糟醅等因素影响最为突出,因此要从实际出发,准确、科学地掌握各因素的工艺参数及相互间的变化,从而更好地指导生产。Zhijiang Daqu Liquor belongs to Luzhou-flavor liquor series with its characteristics as ＂pit aroma, elegant flavor, enjoyable taste, long after taste, mellow liquor body, and distinct individuality＂. Raw materials, pits, and techniques especially technical control of grains, brans, water, temperature, acidity and amylum etc. are the main factors influencing the quality and yield of Zhijiang Daqu Liquor. Accordingly, proper and scientific control of the relative technical parameter is of vital importance in the production. （Tran. by YUE Yang）

关 键 词：白酒 枝江大曲酒 酿造 影响因素 

分 类 号：TS262.3[轻工技术与工程—发酵工程]