黄水在新型白酒及小曲清香型白酒中的勾兑及发酵应用  

Application of Yellow Water in the Blending & Fermentation of New-type Liquor and Xiaoqu Fen-flavor Liquor

作　　者：刘永 

机构地区：[1]云南楚雄吕合酒厂有限责任公司,云南楚雄675009

出　　处：《酿酒科技》2009年第12期91-92,共2页Liquor-Making Science & Technology

摘　　要：黄水自然发酵30d后,经稀释、褪色、过滤、陈贮一年后,用于新型白酒、低度小曲清香型白酒的勾兑,有效地提高了产品质量;在小曲清香型白酒固态发酵中泼入3%的黄水,在相同发酵期内可提高所产酒的总酸、总酯含量,改善酒的口感。Yellow water, after 30 d natural fermentation, then dilution, decoloration, filtration, and one-year storage, was used in the blending of new type liquor and Xiaoqu Fen-flavor liquor, which could effectively improve product quality. The pouting of 3 % yellow water during solid fermenation of Xiaoqu Fen-flavor liquor could increase total acids content and total esters content in liquor and improve liquor taste in the same fermentation period.

关 键 词：综合利用 黄水 新型白酒 低度白酒 勾兑 发酵 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]