摘要
芝麻香型白酒生产集浓、清、酱工艺于一体,酒体风格兼具浓香型白酒的绵柔丰满、清香型白酒的清净典雅、酱香型白酒的幽雅细腻,芝麻香典型性突出。结合贵州酱香型白酒发展和酿造优势,研究贵州特色芝麻香型白酒酿造工艺特点以及产品风格特征。同时对贵州特色芝麻香型白酒成分的形成及其特征进行分析探讨,并对提高酒质、研究发酵机理、认识风味形成机理与其他区域芝麻香型白酒的差异研究提出了展望。
The production of Sesame-flavor liquor has integrated the techniques of Nong-flavor liquor, the techniques of Jiang-flavor liquor, and the techniques of Qing-flavor liquor. Accordingly, it has the features of Nong-flavor liquor （full and soft taste）, Qing-flavor liquor （clean taste）, Jiang-flavor liquor （exquisite and elegant taste）. Besides, it has typical sesame-flavor. In this study, we took the advantages of Guizhou＇s location （hometown of Jiang-flavor liquor） and investigated the technical features of sesame-flavor liquor made in Guizhou and its styles and characteris- tics. Meanwhile, we analyzed its compositions and compared Sesame-flavor liquor made in Guizhou with that made in other regions. In addition, its fermentation mechanism, its flavor formation mechanism, and the way to improving its quality were described.
出处
《酿酒科技》
北大核心
2013年第12期13-16,共4页
Liquor-Making Science & Technology
基金
贵州省科技支撑计划项目工业攻关计划
黔科合GY字(2011)3052
关键词
白酒
芝麻香
工艺
微量成分
Baijiu（Liquor）
sesame-flavor
techniques
trace elements
