酱酒腌菜味来源分析及处理方法  

Source Analysis and Processing Method of Pickled Vegetables Flavor in Soy Wine

作　　者：申柏涛 SHEN Botao(Renhuai Jiuchong Jianzang Jiangjiu Studio,Renhuai 564500,Guizhou,China)

机构地区：[1]仁怀市酒虫鉴藏酱酒工作室,贵州仁怀564500

出　　处：《酿酒》2022年第2期116-117,共2页Liquor Making

摘　　要：酱酒出现腌菜味严重影响酒体品质。其主要来源于曲药、原辅料、生产酿造工艺和储藏工艺等四个方面的原因。解决这个问题有两种方法,一个是稀释法,一个是过滤勾调法。总之,酱酒要想彻底避免出现腌菜味,必须严格把控好生产酿造工艺,完善酿造车间卫生管理制度并严格执行,严格按照储藏车间管理管理规程进行规范管理。The taste of pickled vegetables in soy sauce wine seriously affects the body quality of the wine.It mainly comes from the four reasons of koji medicine,raw and auxiliary materials,production and brewing technology and storage technology.There are two ways to solve this problem,one is the dilution method,and the other is the filtering method.In short,in order to completely avoid the taste of pickled vegetables,the production and brewing process must be strictly controlled,the hygienic management system of the brewing workshop must be improved and strictly implemented,and the management of the storage workshop must be regulated in strict accordance with the management regulations of the storage workshop.

关 键 词：腌菜味 霉味 霉杂味 白曲 发热霉变 生产酿造工艺 卫生管理 稀释法 过滤勾调法 

分 类 号：TS262.33[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]