酱香型大曲质量与感官、理化指标和香气成分的关系研究
A Study on the Relationship between the Quality of Sauce Flavored Daqu and Sensory,Physical,Chemical Indicators and Aroma Components
杨艳屏 1邹大维 1吴凯仪1
作者信息
- 1. 黔东南苗族侗族自治州食品药品检验检测中心,贵州凯里 556000
- 折叠
摘要
大曲是一种富含多酶多菌的微生物发酵剂,在白酒酿造过程中起着重要的糖化、发酵和生香的作用,是发酵酒的动力,直接影响白酒的产量、质量和风格.通过对不同等级酱香型高温大曲的感官检验、理化指标以及挥发性香气物质的测定从而探讨它们与大曲内在质量的联系.
Abstract
Daqu is the driving force of the fermented wine,is a kind of multi-enzyme and rich multi-bacterial microbial fermentation agent,plays an important role of saccharification,fermentation and aroma in the brewing process,directly affect the liquor's yield and quality and style.Through the different levels of High-temperature Daqu's sensory testing,physical and chemical indexes,biochemical properties and volatile aroma substances compare the difference and reveal their links with the intrinsic quality of Daqu.
关键词
大曲/感官特征/理化指标/挥发性化合物Key words
daqu/physicochemical indexes/enzyme species/flavor components引用本文复制引用
出版年
2024
NETL
NSTL
万方数据