摘要
堆积是酱香型白酒酿造中特殊而重要的工艺步骤,主要可起网罗筛选微生物及培菌增香的作用,是生成酱香型白酒的香味成分或香味前体的过程。在堆积过程中,随着酵母菌数量的增长,温度由内向外不断升高,总酯及总醛含量明显增多,最终堆积糟醅顶温升至50℃左右,闻有浓郁香味时即可入池发酵。
Stacking is an important and special procedure in Jiang-flavor liquor production, it plays the roles of screening microorganisms and cul- turing bacteria and enhancing aroma, and it is the process to form flavoring components or flavoring precursor of Jiang-flavor liquor. During the process of stacking, with the increase of microorganisms, the temperature keeps increasing from inside to outside and total esters and total aldehydes have a remarkable increase, finally, as the temperature on the top of distiller＇s grains increases at about 50℃ and it smells strong aroma, the grains is ready for git entry fermentation.
出处
《酿酒科技》
北大核心
2013年第2期80-81,共2页
Liquor-Making Science & Technology
关键词
酱香
温度
发酵
微生物
Jiang-flavor
temperature
fermentation
microorganisms
