摘要
采用自制夹泥发酵器和每轮补充窖泥功能菌的夹泥发酵法进行浓香型白酒生产,结果表明,该方法能明显增大糟醅接触窖泥的面积;提高糟醅中己酸乙酯等香味物质的含量,己酸乙酯的含量比对照糟醅增加了近3倍;不影响曲酒的出酒率;可明显提高曲酒的质量;有效地解决了窖泥易进入糟醅,使酒中出现明显的窖泥味、操作困难、难以循环使用、效果不明显等问题。同时,对夹泥发酵中所用的窖泥类型、窖泥在循环使用过程中如何变化、夹泥发酵器的材料问题等进行了探讨。(孙悟)
In order to improve interlayer pit mud fermentation, self-made pit mud fermenter was used and pit mud functional bacteria were supplied in each turn of fermentation. Such measures could evidently increase contact area between fermented grains and pit mud, enhance ethyl caproate content in fermented grains （enhanced by almost three times than before） with no adverse influence on liquor yield, and improve liquor quality. Its application could effectively settle the problems such as pit mud odor in liquor, difficult operation, recycle use and unsatisfactory effects etc. Besides, some problems including the used pit mud type, the change of pit mud in recycling use, and the materials of pit mud fermenter were also investigated in this paper. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第8期63-64,共2页
Liquor-Making Science & Technology
关键词
白酒
夹泥发酵
酒质
liquor
interlayer pit mud fermentation
liquor quality
