摘要
通过对比3种不同小曲的发酵特性、糖化培菌效果以及发酵过程升温情况,并结合出酒率及酒质进行综合分析,优选适宜用于生产环境和工艺的生产用小曲,并对小曲用量进行了试验比较,确定了最佳用曲量。结果表明,1#小曲具有糖化培菌效果好、出酒率高的特点,且酒质更符合清香小曲酒特征;最适宜的小曲用量为0.5%~0.6%。
The fermenting properties,saccharification&strains culture effects,and temperature rise status in fermentation process of three different kinds of Xiaoqu were compared.Then based on comprehensive analysis of liquor yield and liquor quality,the most suitable Xiaoqu was selected.Through comparative test of the use level of Xiaoqu,the best use level of Xiaoqu was determined.The results suggested that,Xiaoqu No.1had the best saccharification&strain culture effects and it had high liquor yield.Besides,it could produce Qingxiang Xiaoqu Baijiu with typical Qingxiang characteristics,and its best use level was0.5%to0.6%.
作者
陆其刚
李喆
张广松
冯海燕
宋宝
甘广东
LU Qigang;LI Zhe;ZHANG Guangsong;FENG Haiyan;SONG Bao;GAN Guangdong(Yanghe Distillery Co. Ltd., Suqian, Jiangsu 223800, China)
出处
《酿酒科技》
2017年第12期73-77,共5页
Liquor-Making Science & Technology
关键词
清香型小曲酒
糖化培菌
小曲
用曲量
Qingxiang Xiaoqu Baijiu
saccharification and strains culture
Xiaoqu
use level of Xiaoqu
