高温堆积在老白干香型白酒生产中的应用研究  

Application of High-Temperature Stacking in the Production of Laobaigan Baijiu

作　　者：胡铁功[1] 张福艳[1] 王普[1] 郭亚伟[1] 赵宇筝 贾天庸 李泽霞[1] HU Tiegong;ZHANG Fuyan;WANG Pu;GUO Yawei;ZHAO Yuzheng;JIA Tianyong;LI Zexia(Hengshui Laobaigan Distillery Co.Ltd.,Hengshui,Hebei 053000,China)

机构地区：[1]河北衡水老白干酒业股份有限公司,河北衡水053000

出　　处：《酿酒科技》2024年第6期40-43,共4页Liquor-Making Science & Technology

摘　　要：高温堆积是酱香型白酒必不可少的典型工艺环节,具有富集微生物、丰富白酒香味成分的作用。将高温堆积工艺应用于老白干香型白酒传统老五甑工艺,对堆积发酵过程中堆积方式、酒醅水分、酸度、淀粉、还原糖、酒精度指标和微生物数量的变化情况进行了初步研究,结果表明,该工艺的应用明显提高了老白干香型白酒的酸酯含量和感官质量。High-temperature stacking is an essential production process of Jiangxiang Baijiu,which can enrich the microorganisms and flavor components of Baijiu.The high-temperature stacking process was applied to the traditional Laowuzeng process of Laobaigan Baijiu,and the changes of water content,acidity,starch,reducing sugar,alcohol content and microbial quantity during the stacking process were preliminarily studied.The high-temperature stacking process significantly increased the content of acids and esters of Laobaigan Baijiu,and improved its sensory quality.

关 键 词：高温堆积 老白干香型白酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]