高酸调味酒酿造研究综述  

Summary on high-acid favoring liquor brewing

作　　者：李梦婷 许德富 敖宗华[2] 罗惠波[1] 明红梅 LI Mengting;XU Defu;AO Zonghua;LUO Huibo;MING Hongmei(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,China;Luzhoulaojiao Group Co.,Ltd.,Luzhou 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《中国酿造》2020年第12期20-23,共4页China Brewing

基　　金：泸州市江阳区2019年度“双创”科技项目(2019911)。

摘　　要：该文简述了现存酸性调味酒的生产工艺,进一步明确了有机酸是白酒综合质量、白酒口感的关键性制约成分。提出以固态法酿酒丟糟为原料,拌和生料粮粉进行晾堂堆积开放式培菌,配伍生香醪入泥窖密封发酵,出窖糟醅辅以生香醪复式蒸馏提香的新型酿造工艺,制备出高酸调味酒,用于白酒的勾兑调味。“以酒调酒”解决白酒酒体总酸偏低的问题,同时为丟糟资源的再利用提供了一条更合理、更具经济效益的途径。In this paper,the existing production process of acid favoring liquor was briefly described,and organic acid is the key limiting ingredients of quality and taste of Baijiu(Chinese liquor)was further clarified.A new brewing process for preparing high-acid favoring liquor for blending Baijiu was proposed that using distiller's grain produced by solid-state brewing as raw materials,adding uncooked-raw grain powder to accumulate and cultivate microbes,mixing fragrance mash into the mud cellar to seal the fermentation,and adding out of the cellar distilled grains and raw fragrance mash to the bottom pot to distill the liquor.The problem of low acidity in Baijiu was solved by''blending liquor with liquor'',and a more reasonable and more economical way for the reusing of distiller's grain resources was presented.

关 键 词：高酸调味酒 丢糟 生料粮粉 堆积培菌 生料发酵 

分 类 号：TB262.3[一般工业技术—工程设计测绘]