纯净浓香型大曲酒生产新技术及其应用  

New Technology and Its Application in Pure Louzhou-flavor Liquor Making

作　　者：杨红文[1] 杨金玉[1] 潘大金[1] 彭兵[1] 

机构地区：[1]安徽金种子酒业股份有限公司,阜阳236018

出　　处：《酿酒》2008年第3期30-31,共2页Liquor Making

摘　　要：通过对白酒酿造过程中甲醇及杂醇油生成机理的探讨,在生产过程中采取相应措施,有效地降低了酒中的甲醇和杂醇油。并且运用己酸菌液养窖技术保持了原浓香型酒典型风格。Based on the investigation of the formation mechanism of methanol and fusel oil in the process of liquor making, the corresponding measures were taken to reduce the content of methanol and fusel oil in the liquor effectively during the production process. The technology of using the culture broth of caproic acid producing bacteria in cellar mud conservation, maintained the original style of Luzhou-flavor liquor.

关 键 词：甲醇 杂醇油 降低 

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]