摘要
高温堆积发酵是酱香型白酒的独特酿造工艺之一,对酱香型白酒特征风味物质的生成具有显著作用。该文系统阐述了酱香型白酒糖化堆堆积发酵异常的种类、不良影响、解决措施及其成效,并结合项目组生产实践与研究成果,对酱香型白酒糖化堆堆积发酵异常的原因进行了分析,以期增进对酱香型白酒堆积发酵异常的认识,促进酱香型白酒品质的提升。
High-temperature stacking fermentation is one of the unique brewing processes of sauce-flavor(Jiangxiangxing)Baijiu,which has a significant effect on the formation of characteristic flavor substances of sauce-flavor Baijiu.In this paper,the types,adverse effects,solutions and effects of the abnormal stacking fermentation of saccharification piles of sauce-flavor Baijiu were systematically described,and the reasons for the abnormal stacking fermentation of saccharification piles of sauce-flavorBaijiu were analyzed in combination with the production practice and research results of the project team.It could improve the understanding of the abnormal stacking fermentation of sauce-flavor Baijiu,and promote the quality improvement of sauce-flavorBaijiu.
作者
赵湖冰
杨刚仁
李旭
张飞
罗雕
朱大超
陈勇
李中泰
ZHAO Hubing;YANG Gangren;LI Xu;ZHANG Fei;LUO Diao;ZHU Dachao;CHEN Yong;LI Zhongtai(Guizhou Xijiu Co.,Ltd.,Zunyi 564622,China)
出处
《中国酿造》
CAS
北大核心
2024年第10期1-5,共5页
China Brewing
基金
贵州省科技支撑计划项目(黔科合支撑[2023]一般342)。
关键词
酱香型白酒
糖化堆
堆积发酵异常
解决措施
sauce-flavor Baijiu
saccharification heap
abnormal stacking fermentation
solution measure
