摘要
酱香高温大曲在酿酒中的作用是糖化、发酵、生香。而生香是最重要的作用。因为它是产生酱香的基础,是酱香的来源,也因此才有酱香型酒的大用曲量工艺。大用曲量的目的是保证酿酒生产的正常进行(糖化、发酵)和提高酒质(增加酱香型酒的主香成分以及多种复杂的香气成分)。生产正常和提高酒质两者是互为因果的:生产正常是提高酒质的前提,提高酒质必须生产正常。对于糖化力、发酵力都低的高温大曲,为保证酿酒生产的正常进行必然要加大用曲量,加大用曲量就必然带进大量香味物质,大量的香味物质又必然给酒的质量风格带来巨大影响,使酒的酱香风格更突出、典型性更强、酒质更好。
The functions of Maotai flavor and high temperature koji are saccharification, fermentation and aroma-producing. Among them aroma-producing is the most important function. It is the basis and origin of Maotai flavor, therefore there is technology of large amount of koji addition in Maotai flavor type liquor making. The purpose of large amount of koji addition technology is to guarantee the normal liquor production （saccharification and fermentation） and to improve the quality of liquor （an increase of main aroma component in Maotai-flavor fiquor and a variety of complex aroma components）. Normal production and quality improvement are cause and effect of each other：. The normal production is the premise of improving liquor quality, and the improvement of liquor quality bases on the normal production. For the low activities of both saccharification and fermentation in high temperature koji, to guarantee the normal liquor production is bound to increase the use of koji. The increase of koji amount will inevitably bring a lot of flavoring substances. Therefore it will bring about a tremendous impact on the quality of style, and make the style of Maotai flavor more prominent, more typical and liquor quality much borer.
出处
《酿酒》
CAS
2008年第3期34-38,共5页
Liquor Making
关键词
大用曲量
质量
风格
large amount of koji addition, quality, style
