以自然块曲为种曲的生麦曲制备及其对黄酒酿造的影响  

Preparation of Wheat Starter with Natural Starter and Its Effects on Huangjiu Brewing

作　　者：张清文 刘克 毛严根 ZHANG Qingwen;LIU Ke;MAO Yangen(Shikumen Winery Co. Ltd., Shanghai 201501, China)

机构地区：[1]上海石库门酿酒有限公司,上海201501

出　　处：《酿酒科技》2019年第7期65-68,共4页Liquor-Making Science & Technology

摘　　要：麦曲对黄酒酿造有着至关重要的作用。以自然块曲作为种曲进行生麦曲制备并将其用于黄酒酿造,与采用自然块曲进行黄酒酿造对比。结果表明,二者各项理化指标总体变化趋势相似,最终各项指标均符合国标要求,挥发性香气成分无显著差异。Wheat starter plays a vital role in Huangjiu production. In the experiment, wheat starter was prepared with natural starter as seed starter, and then the prepared wheat starter was used in Huangjiu production. Compared with Huangjiu produced by natural starter, the overall change in physiochemical indexes of wine was similar, and the final indexes were in line with national standard requirements, and there was no significant difference in volatile flavoring components in wine.

关 键 词：黄酒 自然块曲 接种 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]