摘要
浓香多粮型酒的生产工艺特点为:发酵期长,酸高,淀粉高,水分、温度、糠壳适当。浓香多粮白酒充分发挥了各种酿酒原料的优势,为香、浓、甜、净、爽、味觉层次全面地提供了物质基础。以其特制的包包曲作糖化发酵剂,使酒体带有陈味,更加突出了主体香,酒体也更丰满;沸点量水有利于糖化,并可抑制杂菌,这也是乳酸乙酯含量比单粮型低的原因之一。(丹妮)
The main production technolog y of Luzhou-flavor liquor produced by multiple grains is as follows :long fermen tation period,high acid content ,high amylum content ,and adequate moisture c ontent ,temperature and bran husk quantity.In the liquor,each kind of raw mat erials made full play of its properties and they provided material elements of a roma ,taste,sweetness,clearness,smell etc.The purpose-made Baobao starter (higher in the middle of the starter)used as saccharifying ferment increased the storage flavor of the liquor and stand out the body flavor and perfected li quor body.The boiling water was easier for saccharification which could inhibit the sundry bacteria and it was the reason of lower ethyl acetate content in th e liquor than that in the liquor produced by single grain.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第4期53-55,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
多粮型
生产工艺
包包曲
Luzhou-flavor liquor
liquor produced by multiple grains
production technology
Baobao starter
