回酒发酵技术对浓香型白酒生产的影响研究  

Effect of Fermentation with Recycled Liquor on the Production of Nongxiang Baijiu

作　　者：杨阳 游奇 赵华丽 吴勇 张雪瓶 刘发洋 陈波 YANG Yang;YOU Qi;ZHAO Huali;WU Yong;ZHANG Xueping;LIU Fayang;CHEN Bo(Langjiu Distillery Co.Ltd.,Gulin,Sichuan 646523;Langjiu Distillery(Luzhou)Co.Ltd.,Luzhou,Sichuan 646500,China)

机构地区：[1]四川郎酒股份有限公司,四川古蔺646523 [2]四川省古蔺郎酒厂(泸州)有限公司,四川泸州646500

出　　处：《酿酒科技》2022年第6期78-81,共4页Liquor-Making Science & Technology

基　　金：泸州市科技计划项目(2019-GYF-7);四川省知识产权专项资金项目(2021-ZS-00149)。

摘　　要：在原有传统酿造技艺的基础上,糟醅入窖时加入配制回酒入池发酵,对浓香型白酒生产过程中窖内糟醅发酵温度、出入窖糟醅理化指标、产酒数量、产酒质量等进行对比,找出该技术对生产的影响规律。结果表明,通过回酒发酵技术能够抑制酸的生成,提升糟醅中的淀粉利用率和香味成分,在增己降乳方面有一定效果,提升原酒感官品质。On the basis of the traditional production technology of Nongxiang Baijiu,the blended recycled liquor was added into the fermentation pit,and the in-pit fermentation temperature,the physicochemical indexes of the fermented grains,and the liquor yield and quality were studied to find out the effect of the new technology on the production of Nongxiang Baijiu.The results showed that the addition of recycled liquor inhibited the generation of acids,increased the starch utilization rate and aroma components in the fermented grains,had certain effect on increasing the content of ethyl caproate and reducing the content of ethyl lactate,and improved the quality of the crude liquor.

关 键 词：浓香型白酒 生产 回酒发酵 糟醅 

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]