酸度对浓香型大曲酒发酵的影响及其控制措施  

Effect and control measure of acidity on strong-flavor Daqu Baijiu fermentation

作　　者：任飞[1] 朱文优[2] 程文浩 REN Fei;ZHU Wenyou;CHENG Wenhao(Institute of Life Science and Technology,Southwest University of Science and Technology,Mianyang 621010,China;Key Laboratory of Sichuan Province for The Utilization of Solid State Fermentation Resources,Yibin University,Yibin 644000,China)

机构地区：[1]西南科技大学生命科学与工程学院,四川绵阳621010 [2]宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾644000

出　　处：《中国酿造》2021年第1期14-17,共4页China Brewing

基　　金：西南科技大学博士基金项目(17zx7145);固态发酵资源利用四川省重点实验室开放基金项目(2018GTY006)。

摘　　要：该文综述了酸度对浓香型大曲酒发酵的重要意义,并提出了低温入窖,缓慢发酵;使用陈曲,控制用曲量;加强滴窖,大汽冲酸;控制糠壳用量;搞好环境卫生、加强窖池管理等措施,从而控制大曲酒发酵过程中酒醅的生酸幅度,保证浓香型大曲酒发酵的顺利进行。The important influence of the acidity on the fermentation of strong-flavor Daqu Baijiu(Chinese liquor)was reviewed.Some measures were proposed including low-temperature uploading pit and slow fermentation,using stored Daqu and controlling Daqu addition,reinforcing pits dripping and washing acid with large steam,controlling bran addition,and improving environmental sanitation and strengthening pits management,so as to control acid production rate of fermented grains during Daqu Baijiu fermentation,and ensure the smooth fermentation of strong-flavor Daqu Baijiu.

关 键 词：浓香型大曲酒 糟醅 酸度 大曲 发酵 

分 类 号：TS261.4[轻工技术与工程—发酵工程]