特香型白酒酿造工艺分析  

Study on the brewing technology of site-flavor liquor

作　　者：章肇敏[1] 吴生文[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》2012年第5期164-167,共4页China Brewing

摘　　要：介绍了以四特酒为代表的"特香型"白酒的酿造工艺,分析了其酿造工艺特点,从理化指标、微生物总数等角度,研究了特香型白酒酿造过程中各类物质的变化规律,为我国"特香型"白酒的酿造生产提供了理论依据。研究表明,发酵过程中温度逐渐升高后下降,酒精度不断增加,酸度逐渐增高,总酯含量逐渐增加,微生物总数随着发酵的进行逐渐达到峰值,后逐渐减小。经过一个发酵周期后,酒醅的水分含量在发酵前后约可升高7%左右,淀粉和还原糖含量分别可下降39.95%和61.96%。The production techniques of Site liquor （typical representative of site-flavor liquor） were introduced,the brewing technology of Site-flavor Liquor were analyzed.The all kinds parameter of site-flavor of liquor in brewing process were studied from the aspects of physical and chemical and microbial.It provided theoretical basis for the brewing technology of site-flavor liquor.The results showed that during the period,the temperature increased first and decreased later.Alcoholic strength,acidity and total ester constantly increased.The total microbial counts reached the peak follow by fermentation,then decreased later.After one fermentation period,the water content of fermented grains increased by about 7%,starch and reducing sugar decreased by 39.95% and 61.96%,respectively.

关 键 词：特香型白酒 酿造工艺 分析 

分 类 号：TS262.3[轻工技术与工程—发酵工程]