香型淡化后的枝江大曲酒工艺实验及调整研究  

Research on Technology and Process Adjustment of Zhijiang Daqu Liquor after Flavor Weakening

作　　者：李净 胡格 

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》2009年第5期65-67,70,共4页Liquor-Making Science & Technology

摘　　要：通过对枝江大曲酒生产过程中的制曲、酿造、贮存、勾兑等工艺进行工艺实验及调整,从而提高枝江大曲酒基酒的复杂成分,缩短基酒贮存期,改善香型淡化后的枝江大曲酒口感风味,推动枝江酒业技术进步,为白酒行业发展从理论上找到一些生产经验和规律的科学依据。Some experimental process and adjustment of the production of Zhijiang Daqu Liquor was putdown in this study, including making starters, fermentation, storing, blending etc.,to increase the complexity of the ingredients of base liquor of Zhijiang Daqu Liquor, as well as reduce the storage time, and improve the flavor and taste of Zhijiang Daqu Liquor with flavor weakened. It means a lot to promote technological progress of Zhijiang Liquor ,and to theoretically find some scientific basis of the producing experiences and rules in the development of Chinese distillate spirits industry.

关 键 词：白酒 香型淡化 美拉德反应 复杂成分 

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]