雪菊青稞酒酿造工艺的研究  

Production of Snow Chrysanthemum-Highland Barley Liquor

作　　者：张有香 李惠娟 朱广燕 赵国华 马延斌 任建国 赵生飞 牛青青 冯声宝 ZHANG Youxiang;LI Huijuan;ZHU Guangyan;ZHAO Guohua;MAYanbin;REN Jianguo;ZHAO Shengfei;NIU Qingqing;FENG Shengbao(Qinghai Huzhu Tianyoude Highland Barley Baijiu Co.Ltd.,Huzhu,Qinghai 810599,China)

机构地区：[1]青海互助天佑德青稞酒股份有限公司,青海互助810599

出　　处：《酿酒科技》2023年第10期77-81,88,共6页Liquor-Making Science & Technology

摘　　要：以陈年青稞酒为酒基,雪菊为呈香呈味物质,采用复蒸馏工艺,经陈酿、过滤、勾调等工序配制得到雪菊青稞酒。酒质无色,澄清透明,有光泽,入口雪菊清凉芳香,酒香花香协调,味道怡人,口感舒畅丰满,醇厚爽口,雪菊香味绵长,富含丰富的氨基酸、黄酮类、萜烯类化合物,独特的香气和口感深受消费者的喜爱。Snow chrysanthemum-highland barley liquor is produced through redistillation with aged highland barley Baijiu as the base and snow chrysanthemum as the aroma and flavor substance.The liquor is clear and transparent,with the cool aroma of snow chrysanthemum,and a comfortable and full taste.The liquor is rich in amino acids,flavonoids and terpenes.Its unique aroma and taste are deeply loved by consumers.

关 键 词：青稞酒 雪菊 复蒸馏工艺 顶空固相微萃取法 

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]