伊犁河谷酱香型白酒生产工艺  

Production Technology of Maotai-flavor Liquor in Yili River Valley

作　　者：黎贤书 杨奕 姚军仪 周宜忠 吴君龙 刘绪[2,3] 张磊[2,3] 

机构地区：[1]伊犁肖尔布拉克酒业有限责任公司,新疆伊犁835811 [2]四川省食品发酵工业研究设计院,四川成都611130 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2012年第11期69-71,共3页Liquor-Making Science & Technology

摘　　要：根据伊犁河谷的气候条件对酱香型白酒生产工艺进行了适当的调整和创新。生产实践证明,该工艺能够适宜伊犁河谷酱香型酒的酿造生产。The climate conditions in northwest China is quite different from south China, so it is very difficult to produce Maotai-flavor liquor based on original techniques, and the original techniques should be regulated according to local climatic conditions. The production practice also proved that Maotai-flavor liquor could be produced in Yili river valley after proper adjustment of original techniques.

关 键 词：酱香型白酒 高温堆积 酒醅 酒质 

分 类 号：TS262.33[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]