工艺技术改进对双沟单粮浓香酒风格的影响  

Effects of Technical Improvement on the Style of Shuang'gou Single-grain Luzhou-flavor Liquor

作　　者：谢玉球[1] 谢旭[1] 

机构地区：[1]江苏双沟酒业股份有限公司,江苏宿迁223911

出　　处：《酿酒科技》2010年第12期45-47,共3页Liquor-Making Science & Technology

摘　　要：双沟酒业在继承和发扬传统单粮酿造工艺的基础上,博采众长,不断改进,在工艺上,引入酱香型高温堆积发酵工艺提高单粮酒的丰满细腻、回味悠长之感;引入清香型高温润料堆积发酵工艺增添单粮酒更加醇甜净爽之感;引入董酒香醅的复合串蒸工艺生产调味酒为完善双沟酒风格的拾遗补缺;并通过采用稻壳湿法清蒸除杂、调整发酵周期、改变摘酒方法来提高产品的舒适度;应用耐高温目标细菌群和双层篦蒸馏技术,使双沟酒在闻香上呈现清幽雅致、自然飘逸、复合细腻;在口味上绵而不艳、柔而无骨、香味融洽;在口感上入口舒适、入喉圆润、爽净回甜,来得慢而去得快,给人以香雅飘逸之感。On the basis of inheriting and carrying forward traditional production techniques of single-grain Luzhou-flavor liquor,Shuang’gou Liquor Industry Co.Ltd.has introduced the technology of high-temperature stacking fermentation of Maotai-flavor liquor to improve the elegant and full taste and the aftertaste of single-grain liquor,introduced the technology of high-temperature materials-moisturing stacking fermentation of Fen-flavor liquor to strengthen the clean and soft taste of single-grain liquor,and introduced the technology of complex cross-steaming of Dongjiu fermented grains to produce flavoring liquor to perfect the styles of single-grain liquor.Besides,the quality of single-grain liquor has been improved through regulating fermentation period,adopting rice husk steaming for turbidity removal,and changing original liquor storing methods.Besides,the application of thermal-resistant targeting bacteria groups and double-layer superfine distillation could make better single-grain liquor quality.

关 键 词：白酒 双沟单粮酒 工艺技术创新 风格衍化 

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]