浓香型白酒组合工艺研究  

Study on Blending Process of Nongxiang Baijiu

作　　者：罗明[1] 张宿义[1] 邵燕 杨艳[1] 侯冰峰 代小雪[1] 郭佳[1] 罗继东 LUO Ming;ZHANG Suyi;SHAO Yan;YANG Yan;HOU Bingfeng;DAI Xiaoxue;GUO Jia;LUO Jidong(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2023年第7期116-120,128,共6页Liquor-Making Science & Technology

基　　金：四川省科技项目(2021ZYD0102)。

摘　　要：组合是白酒生产中储存环节的重要工艺,如何提高白酒贮存质量稳定性、降低酒体损耗一直是行业重要研究课题。本研究通过建立理化指标、人工成本和时间成本三因素的综合影响因素模型,计算得到浓香型白酒最佳组合比例。通过小试和中试验证,白酒组合后,酒的感官评分、总酸、总酯和风味组分等指标更为稳定,该技术对白酒贮存后用于成品酒设计的质量和效益产生了重大影响。Blending is an important process in Baijiu production.Improving the stability of Baijiu during storage and reducing wastage have always been an important research topic in the industry.In this study,a comprehensive influence factor model was established based on physicochemical indi-cators,labor cost and time cost,and the optimal blending ratio was calculated.Through small test and pilot test,the sensory scores,total acids,total esters and flavor components of the liquor were more stable after blending.This technology has great significance for liquor body design after storage.

关 键 词：浓香型白酒 组合工艺 比列 因素模型 

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]