摘要
通过对浓香型大曲酒生产过程中黄水发黑、无悬问题的研究,认为主要原因是糟醅发酵受阻,使窖内升温异常,进而导致酒质出现严重下滑。因在浓香型大曲酒生产过程中,追求产率的同时顾及质量是生产的理想目标,也是工艺难点,同时在生产操过程中,因续糟的工艺特点、较为传统的生产操作、窖池功能菌群繁殖代谢的多变、经验性和客观等因素的影响,可能会出现黄水发黑、无悬等问题。通过以上的分析,采取了调节糟醅结构、提高糟醅活性、蒸馏控制发酵阻碍物、调控发酵周期、规范工艺操作等措施,解决了黄水发黑、无悬的问题。
Through the studies on the problems of yellow-water turning black and lachs suspension during the production of flavor Daqu-liquor, our manuscript suggests that the main reason that causes these problem is that the cavity temperature increases abnomally when fermented grains frementation is blocked, leading to a serious decline in wine quality. It has always been diffcult to pursuit an ideal target of both high yield and high quality in the production process of Luzhon liquor. The problems of yellow-water turning black and lachs suspension can be resulted from continued bad process characteristics , the more traditional manufacturing operations, varibilities of functional flora reproductivity and metabolism, and other empirical and objective factors. Through the above analysises, these problems can be solved by adjusting the composition of fermented grains , improving fermented grain activities, distillation control of fermentation obstruction, regulating the fermentation period and controlling proecessing operations, etc.
出处
《酿酒》
CAS
2017年第3期45-48,共4页
Liquor Making
关键词
浓香型大曲酒
黄水
功能菌群
工艺措施
flavor Daqu-liquor
yellow water
Functional flora
Solution
