摘要
采用回酒蒸馏技术,通过对浓香型大曲酒粮食、糟醅在发酵过程中取样,跟踪分析比较糟醅在发酵过程中常规理化指标的动态变化规律。结果表明,回酒蒸馏后糟醅淀粉利用率高,酒精发酵代谢活跃,生香发酵效果明显,原酒感官品质高。
The technology of reflux liquor distillation was adopted in the experiments. The dynamic change rules of routine physiochemical index-es of fermented grains during the fermentation process were summed up through tracing analysis of fermented grains samples. The results showed that reflux liquor distillation could improve the utilization ratio of starch in fermented grains, stimulate alcoholic metabolism, enhance aroma-pro-ducing effects, and improve sensory quality of base liquor.
出处
《酿酒科技》
北大核心
2014年第8期16-18,23,共4页
Liquor-Making Science & Technology
基金
科技部"863"计划项目<绿色循环固体发酵工艺系统优化与集成>(项目编号2012AA021301)
科技支撑计划项目<双床热解气化规模化生产生物质燃气设备研发与示范>(项目编号2010BAC66B01)
关键词
白酒
回酒蒸馏
大曲酒
糟醅
理化指标
Baijiu（liquor）
reflux liquor distillation
Daqu liquor
fermented grains
physiochemical indexes
