摘要
糟醅是原料和辅料发酵后的产物,是酒、酒中香味成分的载体,是微生物繁殖的培养基。糟醅经发酵后会产生很多呈香呈味成分——醇、醛、酸、酮、多酚类化合物、含氮化合物、杂环类化合物,还含有各种微量元素、生长素、多糖等,能为下一轮发酵提供有利的物理条件、化学条件、营养条件。浓香型白酒采用续糟配料工艺,即所谓"千年窖,万年糟"。
Fermenting grains is the final fermenting product of raw materials and auxiliary materials. It is also the carrier of flavoring substances in liquor and the culture mediums for microbial reproduction. It contains lots of aroma-producing compounds including alcohols, aldehyde, acids, ketone, polyphenolic compounds, nitrogenous compounds, heterocyclic compounds and it also contains various trace elements, auxin, and polysaccharide etc. It could provide beneficial physical and chemical and nutritional conditions for the next fermentation. In the production of Nong-flavor liquor, the technical principle of raw materials mixing with distiller＇s grains for steaming and distillation has always been abided by, and there is an old saying： good liquor could be produced only in aged pits.
出处
《酿酒科技》
北大核心
2013年第5期1-3,共3页
Liquor-Making Science & Technology
关键词
糟醅
入窖因素
载体
相互关系
Fermenting grains
pit entry factors
carrier
correlations
