浓香型白酒提质增香技术研究进展  

Research Progress on Improving Quality and Flavor of Luzhou-flavor Baijiu

作　　者：杨磊 穆敏敏 文成兵 陈琦 龙治国 YANG Lei;MU Minmin;WEN Chengbin;CHEN Qi;LONG Zhiguo(China Shenjiu Group Co.,Ltd.,Luzhou 646000,Sichuan,China;Luzhou Lao Jiao Co.,Ltd.,Luzhou 646000,Sichuan,China;Sichuan Wine Group Co.,Ltd.,Chengdu 610000,Sichuan,China;Mianyang Fenggu Wine Co.,Ltd.,Mianyang 621000,Sichuan,China;Yibin Jinliangzao Liquor Manufacturing Co.,Ltd.,Yibin 644600,Sichuan,China)

机构地区：[1]沈酒集团有限公司,四川泸州646000 [2]泸州老窖股份有限公司,四川泸州646000 [3]四川省酒业集团有限责任公司,四川成都610000 [4]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000 [5]宜宾今良造制酒有限公司,四川宜宾644600

出　　处：《酿酒》2022年第1期17-21,共5页Liquor Making

摘　　要：浓香型白酒提质增香技术的发展与应用能有效提高白酒中风味物质含量,改善酒质,提高白酒名优酒率。阐述了产香功能微生物的选育、强化大曲、人工老窖、酯化酶技术、黄水等酿造副产物利用等多个方面在浓香型白酒酿造中的应用成果,并对浓香型白酒未来的发展进行了展望,旨在为优质浓香型白酒的酿造提供技术参考。Technology development and application of Luzhou-flavor baijiu enhancing quality and flavor can effectively improve the flavor content of baijiu,So as to improve the quality and increase the rate of famous and high quality baijiu.This paper summarizes the applying effects of the aroma producing microorganisms breeding,the strengthening daqu,manmade aged pits,esterifying enzyme technology,and the utilization of brewing by-products such as yellow water in the production of Luzhou-flavor baijiu.At the same time,the future development of Luzhou-flavor baijiu is prospected.It aims to provide technical reference for brewing high quality Luzhou-flavor baijiu.

关 键 词：产香微生物 强化大曲 人工老窖 酯化酶技术 黄水 

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]