浓香型白酒配醅馏酒过程分析及其应用  

Analysis and application of series steaming technique on flavor grains addition in the distilled process of strong flavour chinese spirits

作　　者：彭兵[1] 谢国排[1] 程伟[1] 李增[1] 薛锡佳[2] 吴丽华[2] 

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023 [2]安徽金种子集团有限公司分析检测中心,安徽阜阳236023

出　　处：《陕西科技大学学报（自然科学版）》2014年第5期133-136,147,共5页Journal of Shaanxi University of Science & Technology

摘　　要：利用黄浆水生物酯化技术制备串蒸酯化液,并结合酒甑蒸馏提香特点,在浓香型白酒生产中应用酯化液与池底香醅、酒醅等复合串蒸工艺,以充分利用酒醅中的香味物质,从而提高了原酒特优率.同时,还探究了浓香型白酒生产工艺与质量特征.结果表明,配醅串蒸工艺在稳定出酒率的基础上,能有效提高原酒中特征性风味物质的含量,原酒特优率平均提高2.0%左右.Preparation esterifying liquid used yellow serofluid by biological esterification technology to application in series steaming process,combined with the characteristics of wine retort distillation.Application of esterifying liquid with pool bottom flavoring fermented grains,fermented grains composite esterifying liquid in production,to make full use of flavor substances in fermented grains and improve the excellent rate of liquor,research the production process technology and quality characteristics of strong flavour chinese spirits.The results showed that the series steaming keeped the base liquor rate in steady,and improved the content of flavor substances in liquor effectively,excellent rates of liquor increased about2.0%on average.

关 键 词：酯化液 底醅 复合串蒸 特优率 

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]