应用二次发酵技术提高浓香型大曲酒质量  

To Improve the Quality of Luzhou-flavour Daqu Liquor by the Secondary Fermentation

作　　者：范文来[1] 

机构地区：[1]江苏洋河集团有限公司,江苏泗阳223725

出　　处：《酿酒科技》2001年第6期40-42,共3页Liquor-Making Science & Technology

摘　　要：“二次发酵”技术是利用酒醅发酵产酒结束后的产香阶段 ,人为添加大曲粉、黄水、酒等物质 ,强化窖内酒醅的产香 ,使酒质更香、更甜、更浓稠的一种工艺技术。应用“二次发酵”技术可提高酒中微量成分含量 ;酒中己酸乙酯最高达660mg/100ml(己酸乙酯可提高100mg/100ml) ,己乳比协调 ,平均低于1∶0.4。应注意 :(1)必须选择发酵正常的池口 ;(2)黄水、酒和曲粉的用量及其三者的比例。Manmade addition of Daqu powder, yellow water and liquor etc. in the phase of flavour-producing after fermentation of fermented grains could advance further flavour-producing in pits and make liquor more savory and sweeter. This technique is called Secondary Fermentation and its utilization could also increase the contents of trace components(the maximum content of ethyl caproate 660 mg/100 ml, the content of ethyl caproate could increase by 100 mg/100 ml and the average ratio of ethyl caproate to ethyl lacticate is less than 1:0.4). And the problems we would tackle with are: 1. Selection of proper pits for normal fermentation; 2. Appropriate ratio of koji powder, yellow water and liquor.(Tran.by YUE Yang)

关 键 词：浓香型大曲酒 二次发酵 质量 生产技术 

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]