摘要
选用酿酒专用小麦和普通小麦为原料生产中温曲,对比研究了大曲发酵过程中、大曲入库时以及成品曲的各项指标,并将成品曲在酿酒车间进行生产中试。结果表明,酿酒专用小麦淀粉含量较高、硬度指标较低,能较明显提升中温曲及基酒的理化指标和感官质量,有助于浓香型白酒品质的提升。
The special liquor-making wheat and common wheat were respectively used as raw materials to produce medium-temperature Daqu.The changes of indexes were compared during the process of Daqu fermentation and storage,and simulated fermentation was carried out.The results showed that the special liquor-making wheat had higher starch content and lower hardness,and could significantly improve the physicochemical indexes and sensory quality of the medium-temperature Daqu and the crude liquor.
作者
杜礼泉
谢菲
范昌明
古丹
罗君
刘强
夏小军
DU Liquan;XIE Fei;FAN Changming;GU Dan;LUO Jun;LIU Qiang;XIA Xiaojun(Forgood Distillery Co.Ltd.,Mianyang,Sichuan 621000,China)
出处
《酿酒科技》
2023年第5期85-89,93,共6页
Liquor-Making Science & Technology
基金
四川省重点研发项目(2022YFS0550)。
关键词
小麦
中温曲
白酒
应用
wheat
medium-temperature Daqu
Baijiu
application
