摘要
汾酒老作坊古法清香型白酒酿造周期为28天,通过延长发酵期为150天,对比分析原酒的主体风味成分及感官特征,结果表明,长酵期压醅原酒的总酸、总酯、乙酸乙酯、乙酸都显著增加了,感官特征提升效果明显,研究表明,大幅度延长清香型白酒的发酵期,可以显著提高原酒质量,可以尝试作为高端原酒的常规工艺在生产中应用。
The Baijiu old workshop old style Fen flavor liquor has a brewing period of 28 days.By extending the fermentation period for 150 days,the main flavor components and sensory characteristics of the original wine were compared and analyzed.The results showed that the total acid,total ester,ethyl acetate and acetic acid of the original wine during the long fermentation period were significantly increased,and the effect of sensory enhancement was obvious.Extending the fermentation period of Fen flavor Baijiu liquor significantly improves the quality of the original liquor,and can be used as a conventional process for the production of high quality raw liquor.
作者
刘帅
王晓勇
LIU Shuai;WANG Xiaoyong(Shanxi Xinghuacun Fenjiu Factory Co.,Ltd.,Fenyang 032205,Shanxi,China)
出处
《酿酒》
CAS
2022年第5期54-56,共3页
Liquor Making
关键词
古法
发酵期
主体风味
感官
ancient method
fermentation period
main flavor
sensory
