液体窖泥及其应用  

Liquid Cellar Clay and Its Application

作　　者：李维杰 LI Weijie(Henan Xinyang Jiefang Alcoholic Beverage Research Institute,Beijing 100101,China)

机构地区：[1]河南省信阳市杰芳酒类饮料研究所,北京100101

出　　处：《酿酒》2024年第6期131-132,共2页Liquor Making

摘　　要：介绍一种创新的液体窖泥配方及其在酿酒过程中的应用。在酿酒过程中,该配方结合传统工艺和现代生物技术,通过延长酯化时间和引入己酸菌液,显著提升了白酒中己酸乙酯的含量,从而改善了白酒的风味和品质,同时,该创新工艺解决了诸如增己降乳、老窖退化等行业难题,为酿酒工艺的改进提供了重要的实践参考。This paper introduces an innovative formula of liquid pit mud and its application in the winemaking process.In the process of winemaking,the formula combines the traditional process and modern biotechnology,by extending the esterification time and introducing caproic acid bacteria solution,the content of ethyl caproate in liquor is significantly increased,thus improving the flavor and quality of liquor.At the same time,the innovative process solves the industry problems such as increasing caproate and reducing milk,old cellar degradation,etc.,and provides an important practical reference for the improvement of winemaking process.

关 键 词：液体窖泥 窖泥配方 创新工艺 

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]