不同发酵周期对特香型基酒产量和质量的影响  

The Effects of Different Fermentation Cycle on the Yield and the Quality of Texiang Base Liquor

作　　者：肖美兰[1] 吴生文[1] 林培[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》2016年第1期74-77,共4页Liquor-Making Science & Technology

摘　　要：通过单因素实验方法,研究不同发酵周期对特香型基酒产量和质量的影响,对发酵周期分别为27 d、54 d、103 d的基酒进行理化分析和感官品评。结果表明,发酵周期为54 d的特香型基酒产量虽略低于发酵周期为27 d的基酒,但是其口感最好。In this study, single factor test （physiochemical analysis and sensory evaluation of Texiang base liquor of different fermentation cycles （27 d, 54 d, and 103 d respectively）） was adopted to investigate the effects of different fermentation cycle on the yield and the quality of Texiang base liquor. The results suggested that Texiang base liquor with its fermentation cycle of 54 d had the best taste although its yield was a bit lower than base liquor with the fermentation cycle of 27 d.

关 键 词：特香型白酒 发酵周期 产量 质量 

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]