高粱整粒酿造大曲清香型白酒工艺研究  

Study on the Optimization of Fen Flavor Baijiu Liquor Use Sorghum

作　　者：张兵[1] 张宿义[1,2] 杨艳 张何兴[1] 罗杰 ZHANG Bing;ZHANG Suyi;YANG Yan;ZHANG Hexing;LUO Jie(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646000,Sichuan,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒》2023年第4期37-41,共5页Liquor Making

摘　　要：研究以整粒高粱为酿酒原料,对整粒高粱大曲清香型白酒工艺进行优化研究,研究不同曲药添加量对大曲清香型白酒大米查、二米查发酵升温及酒质的影响。结果表明:大米查最佳曲药用量为10%,二米查最佳曲药用量为12%,在该曲药添加量条件下,综合出酒率最高,酒样中乙酸乙酯含量最高,清香风格明显,清香纯正,酒体协调。his paper study on the optimization of fen flavor baijiu liquor use sorghum,study the influence of different addition amount daqu to fen flavor baijiu liquor.The results show that the addition amount of daqu is 10%and 12%,in this condition the wine yield is the best,ethyl acetate content is highest,the style of fen flavor baijiu liquor obviously,pure fragrance and harmonious wine body.

关 键 词：整粒高粱 大曲清香型白酒 曲药用量 

分 类 号：TS262.32[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]