酿酒生产原粮的研究进展  

Research Progress in Baijiu-making Raw Grain

作　　者：李兰 汤有宏 查浩然 陈珊 刘国英 LI Lan;TANG Youhong;ZHA Haoran;CHEN Shan;LIU Guoying(Anhui GujingGongjiu Co.,Ltd.,Bozhou 236820,Anhui,China;Anhui Solid-state fermentation of Engineering Technology Research Center,Bozhou 236820,Anhui,China)

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820 [2]安徽省固态发酵工程技术研究中心,安徽亳州236820

出　　处：《酿酒》2023年第1期31-33,共3页Liquor Making

摘　　要：原粮是白酒发酵的物质基础,不同的原粮酿造出的白酒风格各异。重点论述了目前酿酒原粮的鉴定技术、品质安全的研究、不同原粮对白酒风格的影响及酿酒专用粮产业化的研究现状,探讨了酿酒原粮的研究方向,为白酒企业酿酒原粮的筛选使用和研究提供参考。Raw grain is the material basis of baijiu fermentation, Baijiu from different raw grains has different styles. This paper focuses on the raw grain identification technology, raw grain quality safety research, influence of different raw grains on baijiu style and the research status of industrialization of special grains for brewing. The research direction of baijiu-making raw grain was discussed. And it provides a reference for the screening, use and research of baijiu-making raw grain in liquor-making enterprises.

关 键 词：白酒 原粮 鉴定技术 研究方向 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程]