摘要
山东蒙山得天独厚的生态环境为酿造鲁香坊多粮芝麻香白酒,提供了有力的自然环境条件。公司的地域环境、窖池的构造、六种原料的合理配比;在酿造生产过程中关键环节的有效控制,更好地获取代谢产物,最终生成芝麻香需要的高沸点酚类化合物,形成了蒙山鲁香坊多粮芝麻香独特的风格。
Mengshan Mountains in Shandong Province have an advantaged ecological environment which provides a powerful natural ambient condition for making Luxiangfang multi-grain sesame flavor liquor. Benefiting from the geographical environment of our company, fermenting pits structure and rational matching of six kinds of raw materials, high-boiling-point phenolic compounds which sesame flavor liquor needs have finally been produced by effectively controlling the key points for preferably obtaining metabolic products in the fermenting production process, thus the unique style of Mengshan Luxiangfang multi-grain sesame flavor liquor has been formed.
出处
《酿酒》
CAS
2013年第2期47-52,共6页
Liquor Making
关键词
多粮芝麻香
创新香型
合理配料
多微共酵
高温堆积
高温发酵
工艺关键点
发酵周期
美拉德反应
multi-grain sesame flavor
innovation odor type
rational matching of raw materials
fermentation of multiple microbes
high temperature stacking
high temperature fermentation
technological critical points
fermentation period
Maillard reaction
