摘要
有机酸是影响浓香型白酒发酵的一个重要因素,它贯穿于整个白酒发酵生产、基酒的贮存老熟和成品酒的勾调过程。主要对浓香型白酒中有机酸的种类和作用、白酒发酵过程中主要有机酸的形成途径、有机酸的检测方法以及有机酸的宏观调控对白酒发酵生产和基酒酒质的影响进行了阐述。
Organic acids are one of the most important factors influencing the fermentation ofNongxiang Baijiu. It passes through the entire fermentation process, base liquor storage ＆ aging and the blending of product liquor. In this paper, the varieties and the roles of organic acids in Nongxiang Baijiu, the formation pathway of main organic acids in liquor fermentation process, the detection of organic acids, and the effects of macro-control of organic acids on liquor production and base liquor quality were introduced in details.
出处
《酿酒科技》
2016年第1期94-97,102,共5页
Liquor-Making Science & Technology
基金
四川省科技支撑项目<基于风味指纹图谱的微生物强化共培技术研究及应用>(项目编号2014SZ0129)
关键词
有机酸
浓香型白酒
调控
organic acids
Nongxiang Baijiu
regulation
