基于物质属性论浓香型白酒的品质优势  

Discussion on the Quality Advantage of Luzhou-flavor Liquor Based on Material Attributes

作　　者：许德富 许深皓 李梦婷 黄世诚 XU Defu;XU Shenhao;LI Mengting;HUANG Shicheng(School of Bioengineering,Sichuan University of Science and Engineering,Zigong 643002,Sichuan,China;Luzhou Jingsheng Liquor Industry Co.,Ltd.,Luzhou 646015,Sichuan,China)

机构地区：[1]四川轻化工大学生物工程学院,四川自贡643002 [2]泸州精圣酒业有限公司,四川泸州646015

出　　处：《酿酒》2022年第4期75-76,共2页Liquor Making

摘　　要：以中国白酒品质理论为依据,从活态泥窖、续糟配料、单轮发酵期以及蒸馏摘酒工艺等角度论述了浓香型白酒酿造工艺独具的微量有机成分的生成、累积和量比关系等品质优势。Based on the quality theory of Chinese Baijiu,the quality advantages of the formation,accumulation,ratio relationship of trace organic component,etc.that specialized in Louzhou-flavor making techniques were discussed from the perspectives of active mud cellar,fermented grained in ingredients,single-round fermentation period and liquor collection during distillation,etc.

关 键 词：中国白酒 物质属性 浓香型白酒 活态泥窖 续糟配料 发酵期 蒸馏摘酒 品质优势 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS207.7[轻工技术与工程—食品科学与工程]