摘要
在原有酿酒工艺的基础上使用"双轮底"回酒发酵工艺。结果表明,在浓香型大曲酒生产中采用"双轮回酒"发酵生产工艺是可行的,可使入池和出池酒糟保持较高的淀粉含量,适宜的酸度,达到正常配醅;回酒发酵可增加酯化底物,为酯化创造条件,提高酒质,提高淀粉出酒率。
Double bottom fermentation of reflux liquor was adopted in addition to original liquor-making techniques in the production of Luzhou-flavor liquor and the production practice suggested that it was feasible. The application of such approach could maintain high starch con- tent in pit-entry fermented grains and in pit-out fermented grains, and keep optimal acidity for normal fermented grains proportioning. The fer- mentation of reflux liquor could increase esterified substrate favorable to esterification and improve Daqu liquor quality and increase Daqu liquor yield,（Tma, by YUE Yang）
出处
《酿酒科技》
北大核心
2012年第8期65-67,共3页
Liquor-Making Science & Technology
关键词
大曲酒
质量
双轮底
发酵
Daqu liquor
quality
double bottom
fermentation
