摘要
介绍了大曲在贮存过程中感官质量和理化指标变化情况。大曲在贮存过程中降幅最大的是发酵力,而大曲发酵力的高低对入窖米查醅的发酵质量起着决定性的作用,如果用刚出房的新曲或贮存时间较短的大曲与陈曲混合来提升大曲的发酵力,会增加酒体的刺激感和酒体杂味,造成酒体口感质量的下降;大曲贮存时间以不低于6个月为宜。
The changes of organoleptic quality and physicochemical index of koji during storage were introduced. The most reduction is fermentation ability which in consequence will has the decisive role in the fermentation quality of fermented grains in the cellar. If the mixture of new koji and old koji is used to promote the fermentation ability,it will produce the stimulus and extra flavor of the liquor body which will cause the declining of the taste quality. Therefore the suitable koji storage period should not be less than six months.
出处
《酿酒》
CAS
2010年第2期56-58,共3页
Liquor Making
关键词
大曲
贮存过程
质量
变化
研究
koji
storage process
quality
change
study
