汾酒大曲与普通清香型大曲酿酒性能对比  

Comparison of the Performance Between Fenjiu Koji and Ordinary Fen Flavor Koji

作　　者：路星 相里加雄 

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205 [2]山西杏花村汾酒集团酒业发展区股份有限公司,山西汾阳032205

出　　处：《酿酒》2014年第4期53-57,共5页Liquor Making

摘　　要：按生产情况统计分析了使用汾酒3合1专用大曲与普通清香型大曲酿酒性能的异同,通过对两个车间两种大曲各自生产情况进行对比,并对总产量和一级酒产量进行了统计,结论表明为汾酒大曲是生产65%vol汾酒必不可少的,使用汾酒专用大曲后产酒总产量和一级酒产量均高于使用普通清香型大曲产酒总量,且一级酒可超产10%以上。From the statistical analysis of the production, the performance of the special Fenjiu 3 combined 1 koji and ordinary Fen flavor liquor was studied. The individual production from two workshops was compared, and the total production as well as the production of first grade liquor was calculated. The results showed that Fenjiu koji was essential for the 65%vol Fenjiu production. In addition, the use of special Fenjiu koji improved the productivity of both total liquor and first grade liquor compared with the use of ordinary Fen flavor liquor, and over 10% more first grade liquor was produced.

关 键 词：汾酒 大曲 总酸 总酯 产量 

分 类 号：TS262.3[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]