预防酿酒窖泥老化的研究  

Research on the Prevention of Cellar Mud Aging in Liquor Making

作　　者：章发盛 张学英 

机构地区：[1]湖南湘西州产商品检验所,湖南吉首416000

出　　处：《酿酒》2010年第6期45-46,共2页Liquor Making

摘　　要：窖池窖泥发酵是中国白酒生产工艺特色之一,窖泥的质量影响着其中微生物的数量和优势菌群,继而影响酒质的优劣。但无论什么香型的白酒生产企业,酿酒窖泥在使用一段时间均出现不同程度老化而不能再使用。预防窖泥老化的研究通过加入复合液后,使窖泥在使用过程中不断老熟的同时不易老化。并且生产两轮酒的质量更佳,口感更协调,浓香型主体香味更突出。cellar mud fermentation is one of the technological characteristics in Chinese liquor making.The quality of cellar mud will affect the amount of microorganisms and dominant species in the mud,and then the quality of the liquor.However,liquor making factories,no matter what kind of flavor style liquor they produce,will face the problem of mud aging after a period of utilization.Through the addition of complex liquor,the mud aging could be prevented during mud maturation.Better quality was obtained after two rounds production.And the Luzhou flavor will be more obvious.

关 键 词：酿酒窖泥 窖泥老化 预防老化 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]