酱香型白酒高温堆积工艺机理及轮次酒产酒分析研究  

Investigation on Mechanism of High Temperature Accumulation Process of Maotai-flavor Liquor and Analysis of Liquor Production From Round Liquor

作　　者：刘民万 潘学森 尹凤玮 葛瑞兰 LIU Minwan;PAN Xuesen;YIN Fengwei;GE Ruilan(Yunmen Liquor Industy (Group) Co.Ltd,Qingzhou 262500,Shandong,China)

机构地区：[1]山东青州云门酒业集团有限公司,山东青州262500

出　　处：《酿酒》2019年第2期60-64,共5页Liquor Making

摘　　要：从堆积醅理化分析、微生物群落结构分析及挥发性产物分析、产酒分析四方面对酱香型白酒进行了研究,明显提升了酱香酒的质量水平,实现了优质高产,产品柔雅风格明显,深受广大消费者的厚爱,市场份额也得到了快速提升。The maotai-flavor liquor was studied from four aspects of physical and chemical analysis of fermented grains, microbial community structure analysis, volatile products analysis and liquor production analysis. the quality level of maotai-flavor liquor was obviously improved, and the high quality and yield were achieved.The product was soft and elegant, deeply loved by consumers, and the market share was also rapidly improved.

关 键 词：酱香型白酒 高温堆积 产酒分析 

分 类 号：TS262.33[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]