高温堆积在白酒酿造中的研究与应用现状及发展  

Research and Application Status and Development of High-temperature stacking in Baijiu Brewing

作　　者：张福艳[1] 胡铁功[1] 苏亚娜 李泽霞[1] ZHANG Fuyan;HU Tiegong;SU Yana;LI Zexia(Hebei Hengshui Laobaigan Baijiu Co.,Ltd.,Hengshui 053000,Hebei,China)

机构地区：[1]河北衡水老白干酒业股份有限公司,河北衡水053000

出　　处：《酿酒》2023年第4期5-8,共4页Liquor Making

摘　　要：高温堆积是酱香型白酒必不可少的典型工艺环节,具有富集微生物,丰富白酒香味成分的作用。介绍了高温堆积工艺在酱香型、芝麻香型、浓香型及清香型白酒中的研究与应用,以及其在不同香型融合和发展方面的创新研究与应用情况。High-temperature stacking is an essential typical process of Maotai flavor Baijiu,which can enrich microorganisms and flavor components of Baijiu.This paper introduced the research and application of high-temperature stacking technology in Maotai flavor,sesame flavor,Luzhou flavor and light flavor Baijiu,as well as its innovative research and application in the integration and development of different flavor types.

关 键 词：高温堆积 白酒 香型融合 

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]