金沙回沙酒酱香双轮底发酵工艺的研究与应用  

Application of Double-Bottom Fermentation in the Production of Jinsha Huisha Liquor

作　　者：张道红 吴天祥[2] 李卫东 王长存 尹向群 龚荣[2] 黄进 

机构地区：[1]贵州金沙窖酒酒业有限公司,贵州金沙551800 [2]贵州大学食品科学工程研究中心,贵州贵阳550025

出　　处：《酿酒科技》2017年第5期52-56,共5页Liquor-Making Science & Technology

摘　　要：通过对酱香3轮次酒醅生产酱香双轮底调味酒的研究,明确了关键控制点及参数,形成了相应的技术规范和技术标准。所产的酱香双轮底调味酒中酸、酯、醇等指标明显提高,并且经过3年的陶坛贮存,在理化分析与感官品评中,质量等级均好于普通的大曲酱香窖底酒,在勾调使用过程中的调味效果更加明显,应用于公司生产的高端产品,产生了较好的社会效益与经济效益。Through studying the production of flavoring liquor by double-bottom fermentation using fermented grains of the 3rd pro- duction cycle, the key control points and technical parameters were defined and the corresponding technical specifications and stan- dards were also formed. The indicators （acids, esters, alcohols, etc.） of the produced flavoring liquor got improved evidently. Besides, after 3-year storage in pottery, the quality grade of the produced flavoring liquor was superior to common Daqu Jiangxiang Baijiu by physiochemical analysis and sensory evaluation. As it was used in liquor blending, it had better flavoring effects. Accordingly, the produced flavoring liquor belonged to high-end product and its use could achieve good social benefits and economic benefits.

关 键 词：酱香型白酒 双轮底 调味酒 

分 类 号：TS262.33[轻工技术与工程—发酵工程]