摘要
白酒作为我国传统发酵蒸馏酒,主要使用固态发酵方式生产,其步骤大致为原料选择、酒曲制作、酒醅发酵、蒸馏取酒、贮存老熟、勾兑调味和品质控制等工序。根据用曲品种和发酵操控条件的差异,白酒衍生出12种主流香型。近年来,白酒行业在快速发展的同时更注重出酒的优质品率和劳动力成本的降低。为此,白酒行业需要在香型融合,生产机械化和智能化等方面努力开拓。
Chinese liquor,as a traditional fermented distilled spirit,is mainly produced by solid-state fermentation,which includes the selection of raw materials,the making of Jiuqu,fermentation of fermented grains,the distillation of spirits,storage,aging,blending,and quality control.According to the differences in the varieties of the Jiuqu used and the conditions of fermentation manipulation,12 mainstream flavors have been derived from Chinese liquor.In recent years,the Chinese liquor industry has been developing rapidly while paying more attention to the quality of the liquor and the reduction of labor costs.For this reason,the industry needs to develop the integration of flavors,mechanization,and intelligence of production.
作者
王猛
赵华
WANG Meng;ZHAO Hua(College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《酿酒》
CAS
2022年第1期39-41,46,共4页
Liquor Making
关键词
中国白酒
固态发酵
智能化生产
香型融合
Chinese liquor
Solid fermentation
Intelligent production
Flavor fusion
