摘要
传统白酒生产以高粱为主要原料,各酒种间的酯类物质、微量香味成分的构成其各自单一原料酒体风格。对多种粮食进行不同配比发酵试验,通过分析确定本厂二锅头原酒的粮食种类及配比。结果表明:当高粱∶大米∶小麦=85%∶10%∶5%时出酒率较高,所产原酒基本符合我厂传统二锅头白酒的风格特征,为多粮代替单粮发酵生产二锅头酒提供了可能。
Sorghum is used as the main raw materials for traditional Erguotou liquor production. Different liqours have their individual properties existed in the composition of ester components and the trace flavoring components. In this paper, a variety of grains in different ratio were used as raw material for fermentation to find out the best ratio for production. The result shows that when the ratio is sorghum：flee：wheat = 85% ：10% ：5% , there is higher yield and better quality Erguotou liquor, and it is possible to use multi - grains substitute single sorghum in fermentation.
出处
《中国酿造》
CAS
北大核心
2009年第9期131-133,共3页
China Brewing
关键词
多粮
配比
发酵工艺
multi - grains
ratio
fermentation process
