提高浓香型大曲酒质量的措施——“双轮底”回酒发酵  

Approaches to Improve the Quality of Luzhou-flavor Daqu Liquor——Double Bottom Fermentation of Reflux Liquor

作　　者：孙志新 王俊坤 丁峰 崔步玉 王杰 孙国亮 熊超 

机构地区：[1]河南省宋河酒业股份有限公司,河南周口477265

出　　处：《酿酒科技》2012年第8期65-67,共3页Liquor-Making Science & Technology

摘　　要：在原有酿酒工艺的基础上使用"双轮底"回酒发酵工艺。结果表明,在浓香型大曲酒生产中采用"双轮回酒"发酵生产工艺是可行的,可使入池和出池酒糟保持较高的淀粉含量,适宜的酸度,达到正常配醅;回酒发酵可增加酯化底物,为酯化创造条件,提高酒质,提高淀粉出酒率。Double bottom fermentation of reflux liquor was adopted in addition to original liquor-making techniques in the production of Luzhou-flavor liquor and the production practice suggested that it was feasible. The application of such approach could maintain high starch con- tent in pit-entry fermented grains and in pit-out fermented grains, and keep optimal acidity for normal fermented grains proportioning. The fer- mentation of reflux liquor could increase esterified substrate favorable to esterification and improve Daqu liquor quality and increase Daqu liquor yield,（Tma, by YUE Yang）

关 键 词：大曲酒 质量 双轮底 发酵 

分 类 号：TS262.31[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]