冬季浓香型大曲酒不同入窖酸度对发酵及酒质的影响  

Effects of Different Pit-entry Acidity of Fermented Grains of Nongxiang Daqu Liquor in Winter on Its Fermentation and Its Quality

作　　者：毛振宇[1] 张宿义[2,3] 周健[1] 敖宗华[2,3] 丁海龙[2,3] 李德林[2] 陈珊[1] 杨明永[2] 张兵[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646003 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2014年第10期37-40,共4页Liquor-Making Science & Technology

基　　金：四川省成果转化平台项目<固态酿造产业链成果产业化平台>(项目编号2012GPTZ0020);四川省科技创新研究团队专项计划项目<固态酿造四川省科技创新研究团队>(项目编号2011JTD0038)资助

摘　　要：以泸州地区为例,对发酵过程中的理化指标、产酒质量和色谱数据进行分析。结果表明,不同入窖酸度对浓香型大曲酒发酵影响显著,其中泸州地区的冬季入窖酸度为1.2-1.3时,对浓香型大曲酒的发酵最为有利。In this paper, Nongxiang Daqu Liquors in Luzhou were used as the examples. The physiochemical indexes in the fermentation process,the quality and the chromatography data of the produced Daqu liquors were analyzed during the fermenting process. The results showed that, different pit-entry acidity of fermented grains had significant effects on the fermentation of Nongxiang Daqu, in winter and in Luzhou, pit-entry acidity between 1.2-1.3 was the best choice.

关 键 词：微生物 发酵 酸度 理化指标 糟醅 白酒 

分 类 号：TS262.31[轻工技术与工程—发酵工程]