提高北方大曲酱香酒一轮次酒质量的工艺研究  

Study on the Technology of Improving the Quality of the First Round of Daqu Soy Sauce Wine in Northern China

作　　者：王邦坤 张维山 田枝子 黄春玲 杨海清 WANG Bangkun;ZHANG Weishan;TIANZhizi;HUANG Chunling;YANG Haiqing(Yunmen liquor(Group)Co.,Ltd.,Qingzhou 262500,Shandong,China)

机构地区：[1]山东青州云门酒业(集团)有限公司,山东青州262500

出　　处：《酿酒》2021年第6期49-52,共4页Liquor Making

摘　　要：北方大曲酱香酒下沙、糙沙、润粮水分、堆积温度、发酵温度等工艺参数的控制范围、控制方法对一轮次酒质量、产量非常重要,通过调整大曲用量、原料粉碎度、润料水分、蒸料时间、堆积温度等工艺参数,北方酱香大曲酒的醇类、酯类、酸类成分发生变化,从而对原酒的口感稳定提高起到了一定作用。The control range and control method of the technological parameters such as sand,brown sand,moisture of moistening grain,stacking temperature and fermentation temperature of North Daqu soy sauce wine are very important for the quality and output of the first round wine.By adjusting the process parameters such as raw material ratio,raw material crushing degree,moisture content,steaming time and stacking temperature,the alcohol,ester and acid components of northern soy sauce Daqu liquor change from It has a certain effect on the stability of the original wine.

关 键 词：提高 北方大曲酱香酒 一轮次酒 质量 工艺调整 

分 类 号：TS262.33[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]