浓香型白酒品质主要影响因素研究进展  

Research Progress on the Main Influencing Factors of Nongxiangxing Baijiu

作　　者：李标 李兰 查浩然 陈珊 汤有宏 LI Biao;LI Lan;ZHA Haoran;CHEN Shan;TANG Youhong(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技术中心,安徽亳州236820 [2]安徽古井贡酒股份有限公司,安徽亳州236820 [3]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2期10-13,共4页Liquor Making

摘　　要：白酒的酿造过程受到较多因素的影响,白酒的口感及品质离不开这些因素的相互作用。在这些影响因素中,原料种类及预处理、发酵容器、酒醅理化性质及曲药的质量、储存时间会直接影响白酒的产质量,合理控制酿酒过程中的影响条件不仅能起到保质保量的作用,还能进一步确保优质白酒的产生,达到高产、优产的目标。主要探索影响浓香型白酒品质的主要因素,以期为浓香型白酒酿造生产提供参考。The fermentation of baijiu was affected by many factors, and the quality of baijiu cannot be separated from the interaction of these factors. The storage time, physicochemical properties of fermented grains and brewing process directly affect the quality of baijiu. Reasonable control of the influencing conditions in the brewing process can not only play a role in ensuring quality and quantity, but also to further ensure the high-quality of baijiu, to achieve the high-yield goals. This article mainly explores the influence of fermentation conditions on the baijiu,in order to provide a reference for its brewing and production.

关 键 词：浓香型白酒 发酵容器 酒醅 糖化发酵剂 

分 类 号：TS262.31[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]