摘要
采用清、浓分型固态发酵,大、小曲双醅串蒸工艺,遵循分段摘酒、按质并坛原则,探究了不同配糟比例、不同糟醅层基础酒样理化及色谱指标随蒸馏时间的变化特征。结果表明,双醅串蒸能有效增加及提高基础酒样中特征性风味组分的种类与含量,且不同配糟比例下所产基础酒样理化指标及色谱骨架成分随蒸馏时间呈规律性变化;经专家组尝评,浓香型糟醅配比为5%时,基酒质量较好,具有"清浓复合香气舒适,醇厚丰满,自然协调,尾净味长"的典型风格特征。
In this study, the changing characteristics of physiochemical indexes and chromatographic indexes of base liquor samples in different fermented grains layer or of different mixing ratio of distillers＇ grains were investigated by use of type solid fermentation （Fen-flavor fermentation and Nong-flavor fermentation respectively）, cross-steaming of Daqu and Xiaoqu, and liquor-collecting in different section and liquor-storing ac- cording to its quality. The results suggested that, cross-steaming of Daqu and Xiaoqu could effectively enhance the characteristic flavoring compo- nents varieties and content in base liquor samples, and there was certain change rules in physiochemical indexes and chromatographic indexes of liquor samples of different mixing ratio of distillers＇ grains in liquor distilling process. Additionally, tasting results indicated that as the mixing ra- tio of Nong-flavor distillers＇ grains was 5 %, the produced base liquor had good quality and typical styles of enjoyable Nong-flavor ＆ Qing-flavor, mellow taste and long and clean aftertaste.
出处
《酿酒科技》
北大核心
2013年第11期73-76,共4页
Liquor-Making Science & Technology
关键词
分型发酵
糟醅
串蒸
复合香气
type fermentation
distillers＇ grains
cross-steaming
compound aroma
