浅析浓香型大曲酒秋季立茬生产工艺  

Preliminary Analysis on the Production Technology of Luzhou-flavor Daqu Liquor in Autumn Standing Stubble

作　　者：王守备 王化斌[1] WANG Shoubei;WANG Huabin(Anhui shuanglun liquor Co.,Ltd,Guoyang 233667,Anhui,China)

机构地区：[1]安徽双轮酒业有限责任公司

出　　处：《酿酒》2020年第1期57-59,共3页Liquor Making

摘　　要：秋季立茬是浓香型大曲酒生产的关键阶段,主要围绕降酸酯、排除阻碍发酵物质等,对立茬生产工艺作出相应调整,以确保大曲酒生产顺利进入正常阶段。Autumn stubble is the key stage of Luzhou-flavor Daqu liquor production.This paper mainly focuses on reducing esters and eliminating fermentation inhibitors,and makes corresponding adjustments to the opposite stubble production process to ensure that Daqu liquor production smoothly enters the normal stage.

关 键 词：浓香型大曲酒 立茬 

分 类 号：TS262.31[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]