贵州茅台酒调查研究的回眸  

Review of Research on Maotai Liquor

作　　者：熊子书[1] 

机构地区：[1]中国食品发酵工业研究所,北京100025

出　　处：《酿酒科技》2000年第4期26-29,共4页Liquor-Making Science & Technology

摘　　要：茅台酒酿造采用制曲温度高、堆积温度高、高温发酵、高温流酒和长期陈酿 ,称为四高一长。通过生产总结 ,完善了传统操作法 ,提高了产品质量。从总结生产工艺 ,剖析香味成分 ,探讨其主体香 ,易地生产试验 ,或用菌种制麸曲酿酒以及调查外销情况等 ,分别进行了详细介绍。茅台酒是我国酱香型白酒的典型代表 ,一向有名 ,为宴会和外销的特供产品 ,称为“国酒” 。Maotai liquor, known as the State Liquor, is the typical representative of Maotai-flavor liquor in China and is as famous as French brandy and Scotland whiskey. The technologies of high temperature koji-making, high temperature accumulation, high temperature fermentation, high temperature liquor flow and long -term aging, which is called 'Four high and One long', are applied in its production. In order to perfect the traditional technologies and to improve the product quality, we investigated its production process and some thoughts were introduced in this paper in the aspects of its production technologies, its fragrance compositions, its main body flavour, experiments of producing it in other places, bran koji production by fungus species and sale abroad.(Tran.by YUE Yang)

关 键 词：茅台酒 香味成分 主体香 酱香型白洒 易地生产 

分 类 号：TS262.33[轻工技术与工程—发酵工程]