摘要
酒鬼酒馥郁香型成果已通过专家鉴定。其风格特征为“芳香秀雅、绵柔甘洌、醇厚细腻、后味怡畅、香味馥郁、酒体净爽”。其酿酒发酵工艺集清香型小曲酒和浓香型大曲酒工艺为一体,多粮颗粒原料、小曲培菌糖化、大曲配醅发酵、泥窖提质增香、粮醅清蒸清烧、洞穴贮存陈酿、精心组合勾兑。酒鬼酒的己酸乙酯和乙酸乙酯含量突出,二者呈平行的量比关系;有机酸含量高,总量达200m g/100m L以上;高级醇含量适中,总量在110～140m g/100m L;羰基类化合物含量较高,总量达76.8m g/100m L。(小雨)
Fragrance-flavoring Jiugui liquor had passed through experts＇ identification and its styles and characteristics were as follows： elegant fragrance, soft and mellow and exquisite taste, and enjoyable aftertaste and clean liquor body. Its production techniques had integrated Fen-flavor Xiaoqu liquor production techniques and Luzhou-flavor Daqu liquor production techniques as follows： multiple grains as raw materials, culture of Xiaoqu for saccharification, Daqu mixed with fermented grains for fermentation, liquor quality and aroma improved in mud pits, steaming of fermented grains, liquor stored and aged in cave, and scientific liquor blending. Ethyl acetate content and ethyl caproate content in the liquor were evidently high （The two substance showed parallel quantity relative ratio relation）. The content of organic acids was as high as 200 mg/100 mL. The content of higher alcohols was moderate as 110-140 mg/100 mL. And the content of carbonyl compounds was high as about 76.8 mg/100 mL in the liquor.
出处
《酿酒科技》
北大核心
2005年第10期98-104,共7页
Liquor-Making Science & Technology
关键词
香型流派
风格特征
酒鬼酒
馥郁香型
flavoring types
styles and characteristics
Jiugui liquor
fragrance-flavoring
