浓香型曲酒酿造发酵以及生产全过程中异杂味产生的原因及预防和解决措施  

The Causes,Preventive Measures and Solutions of Miscellaneous Odor in the Whole Process of Luzhou-flavour Liquor Brewing,Fermentation and Production

作　　者：黄敏 杨官荣 陈杰 曾勇 HUANG Min;YANG Guanrong;CHEN Jie;ZENG Yong(Sichuan Jiannanchun Group Co.,Ltd.,Mianzhu 618200,Sichuan,China;Sichuan Liqour Group Co.,Ltd.,Chengdu 610000,Sichuan,China)

机构地区：[1]四川剑南春(集团)有限责任公司,四川绵竹618200 [2]四川省酒业集团有限责任公司,四川成都610000

出　　处：《酿酒》2022年第2期38-41,共4页Liquor Making

摘　　要：介绍了浓香型曲酒酿造发酵和生产全过程中出现糠味、苦味、酸味、涩味、辣味、油味、臭味、霉味、生粮味、黄水味、底锅水味、焦糊味、倒烧味、腥味、尘土味、橡胶味的原因和预防措施。This paper introduces in detail the causes and preventive measures of different miscellaneous odor,like bran,bitter,sour,astingency,spice,oil,stink,mould,raw grain,yellow water,pot buttom wate,burnt,overburning,iron,dust and rubber smell in the whole process of Luzhou-flavor liquor brewing,fermentation and production.

关 键 词：浓香型曲酒 异杂味 原因 预防 

分 类 号：TS262.31[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]