摘要
采用甘蔗茎作为酒母载体,以甘蔗原汁为原料,经加热灭菌后进行发酵,并以甘蔗渣作为燃料,发酵醪采用双蒸的方法蒸馏出蔗香型白酒。实验结果表明:以产酯(香)高的酿酒酵母菌种先发酵3d后加产酒高的酿酒酵母菌种发酵2d为最佳发酵参数,产酒产酯达到最优。酿造的白酒保留了甘蔗特有的呈香物质,具有浓郁的蔗香味。
This paper studies on the production of sugarcane-flavored liquor, with sugarcane juice as raw material and sugarcane stem as the yeast carrier which were sterilized by heat before the fermentation. The fermented liquors were double distilled to produce the sugarcane-flavor liquor and bagasse was used as fuel. The best fermentation result was achieved by the process initiated by high-level ester-producing yeast for three days and then continued by adding high-level alcohol-producing yeast for another two days. The obtained liquor preserved the distinct aromatic substance of sugarcane, which showed rich sugarcane smell.
出处
《甘蔗糖业》
2010年第4期40-42,24,共4页
Sugarcane and Canesugar
基金
2009年广东省科技计划项目"特色香型甘蔗白酒的开发研究"
项目编号:2009B060700003
关键词
甘蔗白酒
发酵
双蒸馏
勾兑
Sugarcane liquor
Fermentation
Double-distill
Blend
