贾湖小曲酒工艺创新和风味特征  

Technical Innovation and Flavoring Characteristics of Jiahu Xiaoqu Baijiu

作　　者：王永亮 张治刚 李二召 刘智勇 翟德鹏 赵欣伟 WANG Yongliang;ZHANG Zhigang;LI Erzhao;LIU Zhiyong;ZHAI Depeng;ZHAO Xinwei(Jiahu Distillery Co.Ltd.,Wuyang,Henan 462400,China)

机构地区：[1]贾湖酒业集团有限责任公司,河南舞阳462400

出　　处：《酿酒科技》2019年第3期83-85,89,共4页Liquor-Making Science & Technology

摘　　要：贾湖小曲白酒采用固态发酵法,以高粱、小麦为原料,经润料、蒸料、下曲、堆积糖化、配醅发酵、固态蒸馏等工序生产而成,有完整的工艺体系,由于采用的原料及酿造工艺的不同,香味成分有自身的量比关系,并具有独特的风味特征。Jiahu Xiaoqu Baijiu was produced by solid-state fermentation with sorghum and wheat as raw materials through the following procedures:raw materials moisturing,steaming,starter feeding,stacking saccharification,grains-adding fermentation,and solidstate distillation etc.Jiaohu Xiaoqu Baijiu had its individual flavoring characteristics due to its special proportioning of flavoring components.

关 键 词：贾湖 小曲酒 工艺 

分 类 号：TS262.3[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]