川法小曲酒生产融合浓香串蒸工艺的研究
Study on the Application of Cross-steaming in the Production of Sichuan Xiaoqu
郎定常 1赖登燡 2邓亚红 1林东 2何翠容 1何昆 1王伟 3方刚2
作者信息
- 1. 四川省酒类科研所,四川成都610017
- 2. 四川水井坊股份有限公司,四川成都610036
- 3. 四川省三苏酒业有限责任公司,四川眉山620039
- 折叠
摘要
采用清、浓分型固态发酵,大、小曲双醅串蒸工艺,遵循分段摘酒、按质并坛原则,探究了不同配糟比例、不同糟醅层基础酒样理化及色谱指标随蒸馏时间的变化特征.结果表明,双醅串蒸能有效增加及提高基础酒样中特征性风味组分的种类与含量,且不同配糟比例下所产基础酒样理化指标及色谱骨架成分随蒸馏时间呈规律性变化;经专家组尝评,浓香型糟醅配比为5％时,基酒质量较好,具有“清浓复合香气舒适,醇厚丰满,自然协调,尾净味长”的典型风格特征.
Abstract
In this study,the changing characteristics of physiochemical indexes and chromatographic indexes of base liquor samples in different fermented grains layer or of different mixing ratio of distillers' grains were investigated by use of type solid fermentation (Fen-flavor fermentation and Nong-flavor fermentation respectively),cross-steaming of Daqu and Xiaoqu,and liquor-collecting in different section and liquor-storing according to its quality.The results suggested that,cross-steaming of Daqu and Xiaoqu could effectively enhance the characteristic flavoring components varieties and content in base liquor samples,and there was certain change rules in physiochemical indexes and chromatographic indexes of liquor samples of different mixing ratio of distillers' grains in liquor distilling process.Additionally,tasting results indicated that as the mixing ratio of Nong-flavor distillers' grains was 5 ％,the produced base liquor had good quality and typical styles of enjoyable Nong-flavor & Qing-flavor,mellow taste and long and clean aftertaste.
关键词
分型发酵/糟醅/串蒸/复合香气Key words
type fermentation/distillers' grains/cross-steaming/compound aroma引用本文复制引用
出版年
2013
NETL
NSTL
维普
万方数据