摘要
通过对制曲环境微生物调控技术、复合香特殊调味酒生产工艺、提高窖泥质量的窖泥功能菌培养与应用技术、不同等级浓香型大曲基础酒陈酿技术等方面进行研究和技术攻关,开发的丰谷墨渊在主要风味物质构成上具有独特性,对以浓香型为主的复合香白酒创新具有促进作用和借鉴意义。
Through the research and technical breakthrough in the aspects of starter making environment microbial control technology,production technology of compound flavor special flavoring liquor,cultivation and application technology of Pit Mud Functional Bacteria to improve the quality of pit mud,aging technology of different grades of Luzhou flavor Daqu base liquor,Fenggu Moyuan developed has unique characteristics in the composition of main flavor substances and innovation of compound flavor Liquor Based on Luzhou flavor.
作者
卢中明
杜礼泉
郑敏
胡立志
邓杰
谢军
徐业伟
何昂
谢菲
LU Zhongmin;DU Liquan;ZHENG Min;HU Lizhi;DENG Jie;XIE Jun;XU Yewei;HE Ang;XIE Fei(Fenggu Liquor Industry Co.Ltd.,Mianyang,Mianyang 621000,Sichuan,China;Sichuan University of Science&Engineering,Zigong 643000,Sichuan,China;Southwest University of Science and Technology,Mianyang 621000,Sichuan,China)
出处
《酿酒》
CAS
2020年第2期36-39,共4页
Liquor Making
关键词
浓香型白酒
复合香
关键技术
Luzhou flavor liquor
Compound Flavor
Key Technologies
