多粮浓香酱作工艺在浓香型白酒生产中的研究与应用  

Research and Application of Multi-grain Luzhou-flavor Sauce in the Production of Luzhou-flavor Liquor

作　　者：宋瑞滨 邵泽良 宋军 SONG Ruibin;SHAO Zeliang;SONG Jun(Hubei Huangshantou Wine Industry Co.,Ltd.,Gongan 434305,Hubei,China)

机构地区：[1]湖北黄山头酒业有限公司,湖北公安434305

出　　处：《酿酒》2021年第4期55-61,67,共8页Liquor Making

摘　　要：在传承多粮浓香型酒生产工艺的同时,创新性的加入酱香型酒高温堆积发酵工艺,并对堆积发酵过程与入窖发酵过程中糟醅的微生物、温度、理化指标变化规律及风味物质变化进行研究,结果表明:多粮浓香型白酒高温堆积发酵工艺丰富了微生物的多样性,有利于增加酒中的香味成分,可以起到改进口感、提高酒质的目的,也为探讨堆积发酵机理,提高酒质提供理论依据。While inheriting the production process of multi-grain Luzhou-flavor wine,the innovative high-temperature accumulation fermentation process of sauce-flavor wine is added,and the microbiology,temperature,physical and chemical index laws and regulations of the grains during the accumulation fermentation process and the cellar fermentation process The changes of flavor substances were studied,and the results showed that the high-temperature accumulation fermentation process of multi-grain strong-flavor liquor enriched the diversity of microorganisms,which is beneficial to increase the flavor components in the wine,and can improve the taste and quality of the wine.The fermentation mechanism provides a theoretical basis for improving wine quality.

关 键 词：高温堆积 微生物 理化指标 风味物质 

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]