高温大曲与汾型酿酒工艺的匹配度研究  

Research on the Matching Degree of High Temperature Koji and Fen flavor Liquor Making Process

作　　者：张鑫 

机构地区：[1]山西杏花村汾酒集团有限责任公司,山西汾阳032205

出　　处：《酿酒》2014年第3期41-44,共4页Liquor Making

摘　　要：应用自制强化高温大曲与汾酒大曲进行不同比例的配比,匹配汾酒工艺后进行酿酒对比实验,通过数据分析,对曲与酿酒关系研究及清香型调味酒研制等方面做出了有益的尝试。Different ratios of homemade enhanced high temperature koji and Fen liquor koji were utilized to match the Fen liquor making process with comparative experiments.Through data analysis,a good attempt has been made in the study of the relationship between koji and liquor making as well as the investigation of Fen flavored liquor making.

关 键 词：高温大曲 微生物强化 酿酒性能 调味酒 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]