糯高粱酿造清香型大曲白酒的工艺研究  

Production of Qingxiang Daqu Baijiu by Glutinous Sorghum

作　　者：邵强[1] 杨玲[1] 柳青山[1] 段冰[1] 郭睿[1] 

机构地区：[1]山西省农业科学院高粱研究所,山西晋中030600

出　　处：《酿酒科技》2017年第6期53-56,共4页Liquor-Making Science & Technology

摘　　要：糯高粱一般作为南方酒厂酿造优质白酒的主要原料。由于其黏软的特性,不适合作为北方清香型大曲白酒的原料。本工艺在继承清香型大曲白酒的酿造工艺基础上进行创新型改进实验,为糯高粱酿造清香型大曲白酒提供了新的途径。Glutinous sorghum is the main raw material for Baijiu-making generally used in distilleries in South China. Due to its vis- cosity properties, glutinous sorghum is not the suitable raw material for the production of Qingxiang Daqu Baijiu. In this study, the technical innovation based on the inheritance of traditional production techniques of Qingxiang Daqu Baijiu provided a new approach for the use of glutinous sorghum in the production of Qingxiang Daqu Baijiu.

关 键 词：糯高粱 清香型大曲白酒 工艺 

分 类 号：TS262.32[轻工技术与工程—发酵工程]