无泥窖浓香白酒的生产研究  

No Mud pit Luzhou Liquor Production

作　　者：谭光迅 李净 张明 许凌云 胡格 李志斌 韩先元 肖兵 

机构地区：[1]湖北枝江酒业股份有限公司,湖北枝江443200 [2]湖北省酿酒技术中心,湖北枝江443200

出　　处：《酿酒》2013年第3期65-69,共5页Liquor Making

摘　　要：研究了一种无泥窖浓香型白酒的生产工艺。首先制备了一种辅助配料。经实验室研究,扩大试验及中试,确定了制备辅助配料的最佳工艺参数:固态法酿造白酒的酒尾的酒度10%vol～20%vol,6%～8%酯化红曲粉,0.5%～1.25%己酸,温度30～35℃,酶反应时间20～28d。此条件下,辅助配料的己酸乙酯的含量达4.40g/L。其次,将制备好的辅助配料放入底锅,蒸馏用水泥窖池发酵好的酒醅,得到一种无泥窖浓香白酒。感官尝评表明,此种酒窖香较好,口感绵甜,具有传统泥窖酿造的浓香白酒的一般风格。无泥窖浓香白酒的成功制备,为浓香白酒的机械化提供了一种较好的思路。This paper studies the Production of Luzhou-flavor liquor with no mud pit.Firstly,an auxiliary ingredients is prepaired.Laboratory studies together with expanded trial and the special pre-production,which turns out to determine the optimum parameters of the preparation of auxiliary ingredient：the wine brewing liquor by solid wine at the end of the degree of 10 to 20%vol,6% to 8% of esterified red yeast rice,0.5% to 1.25% caproic acid,temperature 30~35℃,enzyme reaction time 20 to 28 days.Under this condition,the auxiliary ingredients ethyl caproate content of 4.40g/L.Secondly,the prepared auxiliary ingredients into the bottom of the pot distilled fermented fermented grains cement pits,get a mud pit Luzhou liquor.Sensory taste evaluation,such cellar Hong,and mellow taste,with the general style of the traditional mud pit brewed flavor liquor.The success of mud pit Luzhou liquor provide a better idea for the mechanization of Luzhou liquor.

关 键 词：无泥窖 浓香型白酒 酒尾 机械化 

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]