摘要
以冀酿2号高粱为原料酿造清香型白酒,在“三曲分酵”工艺的基础上,进行了清香型白酒“七排清”工艺的实验探讨,进一步提出了“三排清”以后香型融合的可行性,为冀酒的工艺创新提出了新的方案。
In this paper,the production process of Qingxiang Baijiu with Jiniang No.2 sorghum is introduced.On the basis of the tech-nology of fermenting separately with three kinds of Daqu,the“seven-round process”is experimented.The feasibility of fusion of fla-vor types is discussed.The innovative scheme of the production process of Hebei Baijiu is proposed.
作者
钱国友
范长秀
QIAN Guoyou;FAN Changxiu(Tangshan People's Dream Distillery Co.Ltd.,Tangshan,Hebei 064102;Hebei Baijiu&Wine Industry Association,Shijiazhuang,Hebei 050051,China)
出处
《酿酒科技》
2023年第8期43-48,共6页
Liquor-Making Science & Technology
关键词
清香型白酒
七排清
冀酿2号
三曲分酵
香型融合
冀酒
Qingxiang Baijiu
seven-round process
Jiniang No.2
fermenting separately with three kinds of Daqu
fusion of flavor types
Hebei Baijiu
