不同小曲对清香型小曲酒生产的影响  

Effects of Different Xiaoqu on the Production of Qingxiang Xiaoqu Baijiu

作　　者：陆其刚[1] 李喆[1] 张广松[1] 冯海燕[1] 宋宝[1] 甘广东[1] LU Qigang;LI Zhe;ZHANG Guangsong;FENG Haiyan;SONG Bao;GAN Guangdong(Yanghe Distillery Co. Ltd., Suqian, Jiangsu 223800, China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2017年第12期73-77,共5页Liquor-Making Science & Technology

摘　　要：通过对比3种不同小曲的发酵特性、糖化培菌效果以及发酵过程升温情况,并结合出酒率及酒质进行综合分析,优选适宜用于生产环境和工艺的生产用小曲,并对小曲用量进行了试验比较,确定了最佳用曲量。结果表明,1#小曲具有糖化培菌效果好、出酒率高的特点,且酒质更符合清香小曲酒特征;最适宜的小曲用量为0.5%~0.6%。The fermenting properties,saccharification&strains culture effects,and temperature rise status in fermentation process of three different kinds of Xiaoqu were compared.Then based on comprehensive analysis of liquor yield and liquor quality,the most suitable Xiaoqu was selected.Through comparative test of the use level of Xiaoqu,the best use level of Xiaoqu was determined.The results suggested that,Xiaoqu No.1had the best saccharification&strain culture effects and it had high liquor yield.Besides,it could produce Qingxiang Xiaoqu Baijiu with typical Qingxiang characteristics,and its best use level was0.5%to0.6%.

关 键 词：清香型小曲酒 糖化培菌 小曲 用曲量 

分 类 号：TS262.32[轻工技术与工程—发酵工程]