酱香窖底调味酒生产工艺研究  

Study on the Production Process of Pit-Bottom Flavoring Liquor for Jiangxiang Baijiu

作　　者：王青青 沈永祥 文尚瑜 陈帆 欧阳高伟 WANG Qingqing;SHEN Yongxiang;WEN Shangyu;CHEN Fan;OUYANG Gaowei(Jing Brand Maotaizhen Distillery Co.Ltd.,Renhuai,Guizhou 564500,China)

机构地区：[1]劲牌茅台镇酒业有限公司,贵州仁怀564500

出　　处：《酿酒科技》2024年第4期68-72,78,共6页Liquor-Making Science & Technology

摘　　要：酱香型白酒的调味酒种类繁多,但目前关于酱香窖底调味酒在酱香型白酒生产中的应用研究报道较少。为验证酱香调味酒最佳酿造工艺,以劲牌茅台镇酒业酿造二车间试验班组堆积发酵的糟醅作为研究对象,研究窖底调味酒工艺参数及生产轮次对窖底酒质量的影响。研究表明,在母糟500 kg、大曲90 kg、尾酒60 kg、窖底酒60 kg工艺参数下所生产的窖底酒质量最佳,且轮次越靠后,窖底香味越明显。同时,对该工艺各参数上下浮动15%,窖底酒等级影响不明显,说明在该工艺参数下,生产的窖底酒质量稳定。There are many kinds of flavoring liquors for Jiangxiang Baijiu,but there are few reports on the application of pit-bottom flavoring liquor in the production of Jiangxiang Baijiu.In order to determine the best production technology of pit-bottom flavoring liquor,the effect of technological parameters and production rounds on the quality of pit-bottom flavoring liquor was studied.The results showed that the optimal technological parameters were as follows:fermented grains 500 kg,Daqu 90 kg,tail liquor 60 kg,and pit bottom liquor 60 kg.Meanwhile,with the increase of production rounds,the pit-bottom aroma became more obvious.When the parameters fluctuated by about 15%,the effect on the pit-bottom flavoring liquor was not obvious,which indicated that the quality of the produced pit-bottom flavoring liquor was stable under the above technological parameters.

关 键 词：酱香型白酒 窖底酒 生产工艺 

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]