复粮芝麻香型白酒的生产  

Production of Sesame Flavor Style Liquor by Complex Grains

作　　者：张锋国 

机构地区：[1]山东扳倒井股份公司技术中心,山东高青256300

出　　处：《酿酒》2009年第1期11-14,共4页Liquor Making

摘　　要：了解中国传统白酒的生产工艺内涵,把握不同香型工艺间的融合规律,对创新中国白酒有着非常重要的意义。创新中国白酒生产,只有做好关键环节的控制,才能更好的获取我们需要的酒类代谢产物,促进产品风味和质量的提高。如何实现白酒的完美塑造呢?以复粮芝麻香型白酒为例:除生产过程中讲究原料的配比、多菌种强化与使用、高温堆积与发酵等环节外,勾兑调味过程非常关键,细化原酒分级、分型储酒、合理搭配、精心调味是塑造芝麻香完美品质的重要手段。It is essential to understand the content of traditional Chinese liquor making technology and the principle of the flavor style combination for the innovation of Chinese liquor. If only to control the key process, can the required alcoholic metabolite be obtained and the improvement of flavor and quality be facilitated. How to achieve the perfect liquor production？ Take sesame flavor style liquor as an example. Apart from know-how of the ratio of raw materials, the utilization of complex active strains, piling up at high temperature and the fermentation technology, blending and flavor adjustment processes are very important. Precise liquor classification, liquor storage depending on the style, rational blending and adjustment are the essential methods of high quality sesame flavor style liquor making.

关 键 词：复粮芝麻香型白 创新新酒种 工艺关键环节 延长生产周期 美拉德反应 分型储酒 微量成分 

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]