摘要
从酱香型白酒酿造工艺出发,探讨了在其独特的酿造工艺中,酱香酒的风味物质的形成以及随着酿造工艺香味成分融入到酒体中的过程。探究了酱香型白酒的酿造工艺、酿造环境和酱香型白酒风格特征的关系,从而为稳定和提高酱香型白酒产质量奠定了基础。
This paper from the point of view of maotai- flavor liquor brewing process, discusses the formation of a series of maotai- flavor liquor compounds during the unique brewing process ,and with the brewing process that the aroma components integrate into the Maotai flavor liquor. To explore the relationship of Maotai flavor liquor brewing process, brewing environment and Maotai- flavor liquor style. Thus laid the foundation for a stable and improve the quality of Maotai flavor liquor production.
出处
《酿酒》
CAS
2015年第4期99-104,共6页
Liquor Making
基金
利用功能微生物强化易地生产高品质酱香型白酒关键技术研究(黔科合GZ字[2014]3012)
贵州酱香型白酒品质提高与丢糟高效利用关键共性技术研究及示范(黔科合重大专项字[2013]6009号)
科技部科技支撑计划项目课题(2011BAC06B12)
异地高品质酱香型白酒生产工艺技术研究(黔科合LH字[2014]7672)
关键词
酱香型白酒
酿造工艺
风格特征
maotai-flavor liquor
brewing process
style-characteristics
