酱香型大曲质量与感官、理化指标和香气成分的关系研究  

A Study on the Relationship between the Quality of Sauce Flavored Daqu andSensory,Physical,Chemical Indicators and Aroma Components

作　　者：杨艳屏 邹大维 吴凯仪 Yang Yanping;Zou Dawei;Wu Kaiyi*(Qiandongnan Miao and Dong Autonomous Prefecture Food and Drug Inspection and Testing Center,Kaili 556000,China)

机构地区：[1]黔东南苗族侗族自治州食品药品检验检测中心,贵州凯里556000

出　　处：《山东化工》2024年第12期127-129,133,共4页Shandong Chemical Industry

摘　　要：大曲是一种富含多酶多菌的微生物发酵剂,在白酒酿造过程中起着重要的糖化、发酵和生香的作用,是发酵酒的动力,直接影响白酒的产量、质量和风格。通过对不同等级酱香型高温大曲的感官检验、理化指标以及挥发性香气物质的测定从而探讨它们与大曲内在质量的联系。Daqu is the driving force of the fermented wine,is a kind of multi-enzyme and rich multi-bacterial microbial fermentation agent,plays an important role of saccharification,fermentation and aroma in the brewing process,directly affect the liquor’s yield and quality and style.Through the different levels of High-temperature Daqu’s sensory testing,physical and chemical indexes,biochemical properties and volatile aroma substances compare the difference and reveal their links with the intrinsic quality of Daqu.

关 键 词：大曲 感官特征 理化指标 挥发性化合物 

分 类 号：O651[理学—分析化学]