Review and prospect of high-temperature stacking fermentation technology innovation research for sauce-flavor Baijiu
As one of the four basic flavor types in Chinese Baijiu industry,sauce-flavor(Jiangxiangxing)Baijiu has always been the research focus of research workers,among which the high-temperature stacking fermentation technology known as"Secondary Qu-making"is the core point of sauce-flavor Baijiu brewing process and one of the key points of research and innovation.The innovative research on high-temperature stacking fermentation technology was analyzed from three aspects:adjusting the shape of fermented grains,increasing the oxygen content in fermented grains piles and re-ducing the area of fermented grains piles.The advantages and disadvantages of the specific equipments were analyzed,and suggestions were put for-ward for the follow-up research direction,in order to provide ideas and references for the further innovation of the high-temperature stacking fermen-tation technology of sauce-flavor Baijiu.
万方数据
维普
