小曲清香型白酒自动化酿造技术的研究与优化
Research and Optimization of Automatic Brewing Technology of Xiaoqu Qingxiangxing Baijiu
童文华 1王燕 2李依芸 2黄志久 3杨莹2
作者信息
- 1. 四川轻化工大学 四川 643000;酿酒生物技术及应用四川省重点实验室 四川 644000
- 2. 四川轻化工大学 四川 643000
- 3. 醉清风酒业股份有限公司 四川 646000
- 折叠
摘要
探索芽孢杆菌、产酯酵母、中高温大曲和传统小曲四种糖化剂用量对自动化酿造小曲清香型白酒中高级醇、总酸、总酯等的影响,利用响应面试验优化后高级醇含量降为1.85 g/L,总酸、总酯等达到优质酒标准.
Abstract
The effects of bacillus,ester-producing yeast,medium-high temperature Daqu and traditional Xiaoqu on higher alcohols,total ac-ids and total esters in Xiaoqu Qingxiangxing Baijiu were explored.The automatic brewing control model was constructed by response surface test.After optimization,the content of higher alcohols was reduced to 1.85 g/L,and the total acids and total esters reached the standard of high-quality Baijiu.
关键词
自动化/小曲清香型白酒/高级醇/总酸/总酯Key words
automatic/Xiaoqu Qiangxiangxing Baijiu/high alcohols/total acid/total ester引用本文复制引用
出版年
2025
NETL
NSTL
万方数据