浓香型白酒酒醅充氧时间对蒸馏酒质的影响研究  

Study on the Effect of Oxygen Filling Time of Fermented Grains on Distilled Liquor Quality

作　　者：许玲 白秀彬 于盼盼 董乔娟 于文娟 姜明慧 杨庆振 张聪聪 XU Ling;BAI Xiubin;YU Panpan;Dong Qiaojuan;YU Wenjuan;JIANG Minghui;YANG Qingzhen;ZHANG Congcong(Shandong Bandaojing Co.,Ltd.,Gaoqing 256300,Shandong,China)

机构地区：[1]山东扳倒井股份有限公司,山东高青256300

出　　处：《酿酒》2020年第5期88-89,共2页Liquor Making

摘　　要：研究针对度夏后的浓香型窖池底部酒醅进行堆积放置,自然接触空气,氧化糟醅,设定不同时间,然后进行蒸馏,发现放置24h后的酒醅蒸馏后酒质明显提高,且清蒸后的糟醅活力较好,可以作为下轮次面糟使用。In this study,the fermented grains at the bottom of the strong aroma pit after summer were stacked,exposed to air,oxidized,and distilled at different times.It was found that the quality of the fermented grains after 24 hours distillation was significantly improved,and the vitality of the steamed fermented grains was better,which could be used as the next round of flour fermented grains.

关 键 词：浓香型白酒 酒醅 充氧 酒质 

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]