配醅串香工艺在浓香型白酒生产中的应用  

Application of the Technique of Flavor Grains Addition for Aroma in the Production of Luzhou-flavour Liquor

作　　者：胡峰 

机构地区：[1]茅台集团习酒有限责任公司,贵州习水564622

出　　处：《酿酒科技》2001年第4期38-39,共2页Liquor-Making Science & Technology

摘　　要：根据甑桶蒸馏提香的充分条件 ,在生产中采取配醅串香工艺 ,将香醅、酒醅的蒸馏与发酵有机地组合起来 ,较好地解决了传统蒸馏方法中香味物质利用率低的问题。生产应用表明 ,配醅串香工艺能在稳定出酒率的基础上 ,提高优质品率13.1% 。According to the conditions of distillation by steamers, we applied the technique of combined distillation and fermentation of flavour grains and fermented grains which could effectively settle the problem of low utilization rate of flavour material in traditionals distillation. And the production practice also indicated that the technique was also helpful for improving quality products rate by 13.1% and main flavour components content by 20% with no changes to liquor yield.

关 键 词：浓香型白酒 配醅串香 香醅 优质品率 生产工艺 

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]