摘要
浓香型白酒发展较快,其消费量已占市场的70%。窖泥微生物己酸菌的分离、培养及应用技术和人工培养老窖泥两大基础性研究技术,以及众多提高质量的技术措施,是浓香型白酒发展的基础。大曲浓香分为川派和北方派两个流派,风格各异。要进一步提高浓香型酒的风味质量应做到:①充分重视原粮中蛋白质成分的发酵及转化作用。②吸取酱香型酒生产高温堆积法的经验,采用大曲酱香酒为调味酒,以改善酒的口味。③注意水溶性香味成分的呈味作用。④研究白酒香气成分之间的量比关系。(陶然)
Luzhou-flavor liquor developed quickly and it had achieved 70 % market share. The development base of Luzhou-flavor liquor was composed of lots of quality-improving techniques and two basic research techniques including the separation, culture and application of caproic acid bacteria and aged pit mud cultured by manpower. Theoretically, Luzhou-flavor Daqu liquor was divided into two schools: Sichuan school and Northern China school, and the two schools varied in liquor styles. In order to further improve the quality and the taste of Luzhou-flavor liquor, the following aspects should be highly valued: ①full emphasis on the fermentation and transformation of proteins in raw grains; ②with the use of the experience of high-temperature stacking fermentation of Maotai-flavor liquor for reference, Maotai-flavor Daqu liquor was used as blending liquor to improve liquor taste; ③the aroma-producing effects of water soluble flavoring components should be valued; ④more research on the quantity relative ratio relationship among flavoring components in liquor. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第3期24-26,共3页
Liquor-Making Science & Technology
关键词
专家论坛
浓香型酒
发展
流派
提高质量
建议
experts forum
Luzhou-flavor liquor
development
school
quality improvement
advice
