酱香型白酒堆积发酵工艺的管理研究分析  

Research Progress in Stacking Fermentation of Jiangxiang Baijiu

作　　者：罗太江 王军 冯沛春 LUO Taijiang;WANG Jun;FENG Peichun(Maotai Distillery Co.Ltd.,Renhuai,Guizhou 564500,China)

机构地区：[1]贵州茅台酒股份有限公司,贵州仁怀564500

出　　处：《酿酒科技》2020年第7期71-74,共4页Liquor-Making Science & Technology

摘　　要：堆积发酵是酱香型白酒酿造非常独特和极其重要的工序,堆积质量直接影响窖内发酵结果,决定着出酒率和基酒品质。越来越多的专家学者把目光投向这里,围绕堆积发酵工艺进行多方位、立体式的研究剖析,试图揭开酱香型白酒神秘面纱的一角。本文综述了近年来关于堆积发酵工艺操作和该过程关键指标(微生物群系、理化指标与风味物质)变化规律的相关研究进展,以期能够进一步加深对堆积发酵工艺的认识。s:Stacking fermentation is a very unique and important process in Jiangxiang Baijiu production,which directly affects the in-pit fermentation and determines the yield and quality of base liquor.More and more experts and scholars have focused on this topic,and have carried out comprehensive studies on the stacking fermentation process,trying to unveil the mystery of Jiangxiang Baijiu.In this paper,we reviewed the research progress in the operation of stacking fermentation and the change rules of the key indexes(microbial structure,physicochemical indexes and flavoring substances)of the process,so as to improve understanding of the stacking fermentation process.

关 键 词：酱香型白酒 堆积发酵 白酒工艺 微生物 风味物质 

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]