提高浓香型白酒复合香关键技术创新及应用  

Innovation and Application of Key Technologies for Improving Compound Flavor of Luzhou-flavor Liquor

作　　者：卢中明 杜礼泉[1] 郑敏[1] 胡立志 邓杰 谢军 徐业伟[3] 何昂 谢菲 LU Zhongmin;DU Liquan;ZHENG Min;HU Lizhi;DENG Jie;XIE Jun;XU Yewei;HE Ang;XIE Fei(Fenggu Liquor Industry Co.Ltd.,Mianyang,Mianyang 621000,Sichuan,China;Sichuan University of Science&Engineering,Zigong 643000,Sichuan,China;Southwest University of Science and Technology,Mianyang 621000,Sichuan,China)

机构地区：[1]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000 [2]四川轻化工大学,四川自贡643000 [3]西南科技大学,四川绵阳621000

出　　处：《酿酒》2020年第2期36-39,共4页Liquor Making

摘　　要：通过对制曲环境微生物调控技术、复合香特殊调味酒生产工艺、提高窖泥质量的窖泥功能菌培养与应用技术、不同等级浓香型大曲基础酒陈酿技术等方面进行研究和技术攻关,开发的丰谷墨渊在主要风味物质构成上具有独特性,对以浓香型为主的复合香白酒创新具有促进作用和借鉴意义。Through the research and technical breakthrough in the aspects of starter making environment microbial control technology,production technology of compound flavor special flavoring liquor,cultivation and application technology of Pit Mud Functional Bacteria to improve the quality of pit mud,aging technology of different grades of Luzhou flavor Daqu base liquor,Fenggu Moyuan developed has unique characteristics in the composition of main flavor substances and innovation of compound flavor Liquor Based on Luzhou flavor.

关 键 词：浓香型白酒 复合香 关键技术 

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]