浓香型白酒总酸低原因及解决途径探讨  

Discussion on the Causes and Solutions of Low Total Acidin Strong-flavor Baijiu

作　　者：闫运林 王杨阳 肖传栋 陈兆元 薛存 李雪茹 YAN Yunlin;WANG Yangyang;XIAO Chuandong;CHEN Zhaoyuan;XUE Cun;LI Xueru(Kongfuyan Distillery Co.,Ltd.,Jining 272300,Shandong,China)

机构地区：[1]孔府宴酒业有限公司,山东济宁272300

出　　处：《酿酒》2025年第2期117-119,共3页Liquor Making

摘　　要：总酸作为浓香型白酒基础酒的关键质量指标,对酒体口感风味起着至关重要的构建作用,具备消除苦味、延长后味、增加回甜等功效。然而在实际生产进程中,常出现基酒总酸偏低的现象,致使酒体失衡、自然感缺失。本文通过深入剖析酿酒各环节,系统探究总酸偏低的成因,并针对性地提出有效提升基酒总酸的策略,旨在达成稳定优化酒质的终极目标。Total acid,as a crucial quality indicator of the base liquor of Strong-flavor Baijiu,plays a vital role in constructing the taste and flavor of the liquor.It has the functions of eliminating bitterness,prolonging the aftertaste,and increasing the sweetness.However,in the actual production process,the phenomenon of low total acid in the base liquor often occurs,resulting in an unbalanced liquor body and a lack of natural flavor.This paper conducts an in-depth analysis of each link in the brewing process,systematically explores the causes of the low total acid,and proposes targeted strategies to effectively increase the total acid of the base liquor,aiming to achieve the ultimate goal of stably optimizing the liquor quality.

关 键 词：白酒 总酸 解决途径 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程] TS261.4