特香型酒在蒸馏过程中微量成分分布规律初探  

Distribution rules of the trace elements in the special-flavour liquor during distillation

作　　者：张志刚[1] 吴生文[1] 赖明霞[1] 陈飞[1] 谢小兰[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《中国酿造》2010年第9期143-145,151,共4页China Brewing

摘　　要：特香型酒生产工艺是"三进四出",特点是"整粒大米为原料,大曲面麸加酒糟,红褚条石垒酒窖,三香倶备犹不靠"。这独特的工艺使特香型酒在窖池发酵中产生出特有的香味物质。为了将发酵生成物最大限度地通过蒸馏予以提取回收,试验对特香型酒酒醅中的酸、酯、醇、醛、酮类等微量成分在蒸馏过程中的分布规律做了探讨。Special-flavour liquor production process can be described as ＂input three times, output four times＂ and its characteristics is ＂using whole grain as raw material, adding Daqu, bran and distillers, constructing cellar by red ocher, having but not all having three flavours ＂. The natural flavour of the liquor was produced during the unique production process in cellar. In order to maximize the extract rate of fermentation products by distillation, the distribution rules of acids, esters, alcohols, aldehydes, ketones and other trace elements, which existed in fermented grains of special-flavour liquor, were investigated during the distillation process.

关 键 词：特香型酒 酒醅 微量成分 蒸馏 

分 类 号：TS262.3[轻工技术与工程—发酵工程]