摘要
本试验中劲牌茅台镇酒业以薄膜窖泥封窖(薄膜四周用窖泥压实)为实验组,全窖泥封窖为对照组;湖北神农架酒业以薄膜窖泥封窖(四周用窖泥压)为实验组,薄膜水封窖(四周用水压实)为对照组,对比研究薄膜窖泥封窖与全窖泥、水封窖的差异性,并分别从窖池上层温度变化、糟醅霉变率、理化指标、原酒感官、原酒风味物质5个方面进行分析评价,探讨不同封窖方式对酱香白酒酿造结果的影响。
In this experiment,in Maitaizhen Distillery,the thin-film pit sealing method was taken as the experimental group,and the traditional pit mud sealing method was taken as the control group,while in Shennongjia Distillery,the thin-film-pit-mud sealing meth-od was taken as the experimental group,and the thin-film-water sealing method was taken as the control group.The temperature at the upper layer of the pit,the mildew rate of fermented grains,the physicochemical indexes,and the sensory quality and flavor sub-stances of the crude liquor were analyzed,so as to study the effect of different pit sealing methods on the production of Jiangxiang Baijiu.
作者
龙胜云
沈永祥
文尚瑜
陈帆
欧阳高伟
王青青
LONG Shengyun;SHEN Yongxiang;WEN Shangyu;CHEN Fan;OUYANG Gaowei;WANG Qingqing(Jing Brand Maotaizhen Distillery Co.Ltd.,Renhuai,Guizhou 564500,China)
出处
《酿酒科技》
2024年第5期86-89,101,共5页
Liquor-Making Science & Technology
关键词
酱香型白酒
封窖
薄膜
窖泥
水封
Jiangxiang Baijiu
pit sealing
thin film
pit mud
water sealing
