摘要
酱香型白酒的酸是白酒呈香的重要物质,它与其他香味物质共同组成白酒所特有的芳香。主要结合酒尾酸度高的特点,对不同轮次、不同窖池的不同窖层及同一窖池不同窖层的酒糟,在蒸酒过程中酒尾的几个时间段的酸度和酒度进行了分析研究,以探寻酱香型白酒蒸酒过程中酸度与酒度的变化规律。通过分析,可以看出同一甑酒尾不同时间节点当与接出的酒样勾调至相同度数时酸度值相差很小,酸度基本相似。研究表明,在蒸酒过程中,不论是不同窖池还是同一窖池每一甑酒糟蒸出的酒的酒度与酸度成反比关系。
The acid of Maotai-flavor liquor is an important substance for the aroma of liquor.It forms the unique aroma of liquor together with other aroma substances.This paper mainly combines the characteristics of high acidity of wine tails,and analyzes the acidity and wine content of wine lees in different rounds,different cellar layers,and different cellar layers in the same cellar during the steaming process.Analysis and research were carried out to explore the changing law of acidity and alcohol content during the whole process of Maotai-flavor liquor.Through analysis,it can be seen that the acidity value of the same retort tail at different time points is slightly different when it is adjusted to the same degree as the received wine sample,and the acidity is basically similar.Studies have shown that in the process of steaming wine,the alcohol content of each retort tail is inversely proportional to the acidity,whether in different cellars or in the same cellar.
作者
孙文杰
马振东
张召刚
王鸿博
魏守亮
苗世芹
陈玉莲
SUN Wenjie;MA Zhendong;ZHANG Zhaogang;WANG Hongbo;WEI Shouliang;MIAO Shiqin;CHEN Yulian(Shandong Qinchi Wine Industry Co.,Ltd.,Linqu 262600,Shandong,China)
出处
《酿酒》
CAS
2022年第5期69-72,共4页
Liquor Making
关键词
酸度
酱香型
酒尾
量比关系
acidity
sauce-flavored type
wine tail
quantity ratio relationship
