摘要
采用各种技术措施适当提高制曲品温，将品温由传统的60℃-65℃提高为65℃～70℃，制备超高温大曲。通过对超高温大曲的红外分析、理化指标测定、感官质量和酿造酒酒质的评定，探讨制曲温度对大曲质量的影响。试验结果表明，超高温大曲的感官质量优于普通高温大曲，糖化力和酯化力明显低于普通高温大曲，理化指标变化不大。该成品曲含有丰富的蛋白酶和微生物代谢产物，酿造的酱香型白酒酒质醇厚、酱香突出，香气幽雅，回味悠长。
The production temperature of Moutai-flavor Daqu was improved from 60-65 ℃ to 65-70 ℃. The effect production temperature on Daqu quality was investigated by infrared analysis, physical and chemical analysis, sensory evaluation and brewing. The results showed that the quality of super high temperature Daqu was better than that of general high temperature Daqu, but the saceharification and esterifying power were lower than those of general high temperature, and both Daqu were similar on other physical and chemical indexes. The super high temperature Daqu was rich in proteases and microbial metabolites. The Maotai-flavor liquor brewed with super high temperature Daqu was mellow, elegant and long aftertaste with prominent maotai-flavor.
出处
《中国酿造》
CAS
北大核心
2010年第7期157-160,共4页
China Brewing
关键词
酱香型白酒
超高温大曲
制曲温度
质量
Moutai-flavor liquor
super high temperature Daqu
Daqu-production temperature
quality
