整粒高粱酿造浓香型白酒的工艺开发综述  

A Review of Using Whole-Grain Sorghum to Produce Nongxiang Baijiu

作　　者：毛洪川[1] 许德富[2,3,4] 陈晓明[1] 张良[3,4] 敖宗华[3,4] 丁海龙[3,4] 李河[5] 

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]泸州精圣酒业有限公司,四川泸州646016 [3]泸州老窖股份有限公司,四川泸州646003 [4]国家固态酿造工程技术研究中心,四川泸州646000 [5]四川理工学院生物工程学院,四川自贡643000

出　　处：《酿酒科技》2017年第2期101-105,共5页Liquor-Making Science & Technology

基　　金：四川省科技应用基础项目<浓香型白酒酿酒原料前处理方式对白酒质量和安全性影响的研究>(2016JY0025)

摘　　要：综述了目前浓香型白酒生产中存在的问题及解决对策,在"产酒与生香剥离发酵"理论基础上,论述了以整粒高粱为原料,冷却热水浸泡并单独蒸煮高粱,出窖大曲酒醅单独蒸馏取酒、大曲母糟晾堂堆积培菌、整粒高粱小曲晾堂培菌糖化并入地窖产酒发酵,产酒糟醅与二次培菌母糟拌和入泥窖完成生香发酵"为工艺特点的新型浓香型白酒酿造工艺的可行性。The existing problems in the production of Nongxiang Baijiu and the corresponding solutions were reviewed. Based on the theory of double fermentation for producing liquor and aroma respectively, the new techniques, such as steaming and cooking sorghum alone, distilling the fermented grains alone, stacking the distilled grains for the culture of bacteria, using Xiaoqu in the saccharification of sorghum in the period of liquor-producing fermentation, mixing the fermented grains and distilled grains and pit mud for aroma-producing fermentation etc., were introduced. Besides, the feasibility of these new techniques was demonstrated.

关 键 词：整粒高粱 产酒发酵 生香发酵 浓香型白酒 

分 类 号：TS262.31[轻工技术与工程—发酵工程]