清香型白酒“七排清”酿造工艺的实验分析研究  

Experimental Discussion on“Seven-Round Process”of Qingxiang Baijiu

作　　者：钱国友 范长秀 QIAN Guoyou;FAN Changxiu(Tangshan People's Dream Distillery Co.Ltd.,Tangshan,Hebei 064102;Hebei Baijiu&Wine Industry Association,Shijiazhuang,Hebei 050051,China)

机构地区：[1]唐山百姓梦酒业有限公司,河北唐山064102 [2]河北省白酒葡萄酒工业协会,河北石家庄050051

出　　处：《酿酒科技》2023年第8期43-48,共6页Liquor-Making Science & Technology

摘　　要：以冀酿2号高粱为原料酿造清香型白酒,在“三曲分酵”工艺的基础上,进行了清香型白酒“七排清”工艺的实验探讨,进一步提出了“三排清”以后香型融合的可行性,为冀酒的工艺创新提出了新的方案。In this paper,the production process of Qingxiang Baijiu with Jiniang No.2 sorghum is introduced.On the basis of the tech-nology of fermenting separately with three kinds of Daqu,the“seven-round process”is experimented.The feasibility of fusion of fla-vor types is discussed.The innovative scheme of the production process of Hebei Baijiu is proposed.

关 键 词：清香型白酒 七排清 冀酿2号 三曲分酵 香型融合 冀酒 

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]