浓香型大曲酒秋季转排的工艺控制  

Technical Control of Luzhou-flavour Daqu Liquor in Autumn Trans-production

作　　者：任飞[1] 张晓宇[2] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]河南科技大学食品与生物工程学院,河南洛阳471003

出　　处：《酿酒科技》2008年第3期59-61,共3页Liquor-Making Science & Technology

摘　　要：秋季转排是浓香型大曲酒生产中的关键阶段,围绕降酸酯、排除发酵阻碍物,把酒醅尽快转活,在传统工艺的基础上,采取滴窖降酸、串蒸提取香味物质、使用陈曲、用活性干酵母强化发酵、注意清洁卫生等一系列措施实现顺利转排。Autumn trans-production is a key phase for Luzhou-flavour liquor production. In order to reduce acids and esters, eliminate fermentation blockage and transactivate fermented grains as soon as possible, a series of technical measures was adopted such as dropping in pits to re- duce acidity, cross-steaming for flavoring substances extraction, the use of aged starter, the use of active dry yeast to strengthen the fermentation, and paying more attention to sanitary conditions etc., which could ensure successful autumn trans-production for Luzhou-flavor Daqu liquor.

关 键 词：浓香型大曲酒 秋季转排 入窖酸度 控制措施 

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]