特香型陈酿调味酒生产工艺的研究  

Production Technology of Aged Flavoring Liquor for Texiang Baijiu

作　　者：黄小晖 李武杰 储昭溱 HUANG Xiaohui;LI Wujie;CHU Zhaoqin(Jiangxi Taoling Distillery Co.Ltd.,Pengze,Jiangxi 332700,China)

机构地区：[1]江西陶令酒业有限公司,江西彭泽332700

出　　处：《酿酒科技》2022年第4期52-54,共3页Liquor-Making Science & Technology

摘　　要：在特香型白酒生产工艺的基础上,通过改变生产原料,延长发酵周期,研究特香型陈酿调味酒的生产工艺。通过理化分析和感官品评结果可以看出,用高粱生产的陈酿调味酒和普通基酒在理化指标和感官指标上差异很大,主要表现在陈酿调味酒总酸和总酯远高于普通窖,其中总酸是半年窖最高,总酯是一年窖最高。如果追求调味酒的入口柔和,可以选择半年发酵周期的高粱窖;如果要求调味酒的酒体更加醇厚丰满,可以选择一年发酵周期的高粱窖。On the basis of the production technology of Texiang Baijiu, the production technology of the aged flavoring liquor was studied by changing the raw materials and prolonging the fermentation cycle. The results of physicochemical analysis and sensory evaluation showed that there were great differences between the aged flavoring liquor produced with sorghum and the common base liquor. The total acids and total esters of the aged flavoring liquor were much higher than that of the common base liquor. The total acids was the highest in the aged flavoring liquor with a fermentation cycle of half a year, while the total esters was the highest in the aged flavoring liquor with a fermentation cycle of a year. The aged flavoring liquor with a fermentation cycle of half a year had a soft taste, while the aged flavoring liquor with a fermentation cycle of a year had a mellow and full liquor body.

关 键 词：特香型白酒 陈酿调味酒 发酵周期 高粱 

分 类 号：TS262.3[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]