清香型白酒在蒸馏过程中微量成分的分布规律及应用  

Distribution Rule and Application of Trace Components in Qingxiang Liquor During Distillation

作　　者：李小霞 高晓娟 赵超 周丹 王丽花 LI Xiaoxia;GAO Xiaojuan;ZHAO Chao;ZHOU Dan;WANG Lihua(Shanxi Xinghuacun Fenjiu Distillery Co.,Ltd.,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205

出　　处：《酿酒》2021年第6期68-70,共3页Liquor Making

摘　　要：清香型酒生产工艺采用“清蒸二次清,地缸固态分离发酵”的方法,操作上清字当头,一清到底,酿出的酒,清、绵、甜、爽、净。因为在发酵过程中产生独有的香味物质,本实验对酒头、分段接酒、酒尾酒样进行色谱分析,找出其每段的微量成分分布情况,旨在充分利用酒头酒尾的香味成分,进一步提高清香型白酒的品质和对酿酒生产工艺的探究。Qing scent wine production process using quadratic,steamed separation cylinder solid-state fermentation method,operating on clear word pledge,a clear exactly,brew a wine,clean cotton sweet cool because unique flavor substances during fermentation,this experiment to the first section after the feints wine sample chromatographic analysis,in order to make the flavoring compositions in grape wine head feints,make full use of in order to better use of clear wine wine head feints,further improve the quality of the wine.

关 键 词：酒头 酒尾 微量成分 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]