试述五双酿造工艺对大曲酒风味的重要贡献  

The Important Contribution of the "Five Double" Brewing Process to the Flavor of Chinese liquor

作　　者：许德富 许深皓 李梦婷 明红梅 苏清青 徐梁 XU Defu;XU Shenhao;LI Mengting;MIN Hongmei;SU Qinqin;XU Liang(Sichuan UniversityofScience&Engineering,Zigong 643000,Sichuan,China;Luzhou jingshen jiuye Co.,Ltd.,Luzhou 646000,Sichuan,China)

机构地区：[1]四川轻化工大学,四川自贡643000 [2]泸州精圣酒业有限公司,四川泸州646000

出　　处：《酿酒》2024年第1期50-53,共4页Liquor Making

摘　　要：分别从五双酿造工艺所涉及的双粮(小麦制曲、高粱酿酒)、双曲(根霉麸曲、复糟大曲)、双窖(石窖产酒、泥窖生香)、双蒸(清蒸高粱、清烧烤酒)、双储(坛储醇化、地窖陈酿)等环节,从科学的角度诠释了各环节实施的措施对所酿造的大曲酒风味的贡献。This article explains the contribution of each step of the"Five Double"brewing process to the flavor of Chinese liquor from a scientific perspective.The process involves double grains(wheat used for brewing,sorghum used for liquor),double fermentation starters(root mold wheat bran starter,complex fermentation starter),double cellars(stone cellar for liquor production,mud cellar for aroma production),double distillation(clear distillation of sorghum,clear roasting of liquor),and double storage(storage in jars for mellowing,storage in cellars for aging).

关 键 词：五双酿造工艺 大曲酒 风味 影响 

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] TS201.2