不同酿酒原料在特香型白酒生产中的应用  

Application of Different Liquor-making Raw Materials in Texiang Baijiu(Liquor) Production

作　　者：肖美兰[1] 吴生文[1] 刘建文[1] 

机构地区：[1]四特酒有限责任公司技术部,江西樟树331200

出　　处：《酿酒科技》2015年第11期81-84,共4页Liquor-Making Science & Technology

摘　　要：在特香型白酒酿造中,通过改变酿酒原料的种类或配比,研究发酵过程中酒醅的变化规律,及其所产基酒品质的差异。结果证明了高粱酿酒香,大米产酒净。用高粱代替大米酿造的基酒香气舒适,酒体醇和协调,口感较好,可以为开发不同口感的白酒提供参考。Through the change of the species and the proportion of liquor-making raw materials in the production of Texiang Baijiu（liquor）, the change rules of the fermented grains and the difference in the quality of the produced base liquor were investigated. The results showed that, liquor produced by sorghum had better aroma and liquor produced by rice had better clean taste, the use of sorghum instead of rice could pro-duce base liquor with enjoyable aroma, harmonious liquor body and good taste, which could be further used for the development of liquor products of different taste.

关 键 词：特香型白酒 原料 酒醅 

分 类 号：TS262.3[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]