Research and Optimization of Automatic Brewing Technology of Xiaoqu Qingxiangxing Baijiu
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.
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