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| 酱香型白酒分层移位发酵工艺研究 | |
| 引用本文： | 王贵军,沈才洪,张洪远,敖宗华,赵新,卢中明,李长江,曾蔺,师远均.酱香型白酒分层移位发酵工艺研究[J].北京工商大学学报(自然科学版),2011,29(3):45-50. |
| 作者姓名： | 王贵军 沈才洪 张洪远 敖宗华 赵新 卢中明 李长江 曾蔺 师远均 |
| 作者单位： | 1. 四川理工学院,四川自贡,643000 2. 泸州老窖股份有限公司,四川泸州,646000;湖南武陵酒有限公司,湖南常德415000 3. 湖南武陵酒有限公司,湖南常德,415000 4. 泸州老窖股份有限公司,四川泸州,646000 |
| 基金项目： | 泸州老窖科研奖学金“武陵酱香型白酒堆积与窖内发酵工艺研究”(09ljzk17) |
| 摘 要： | 酱香型糟醅在堆积过程中,不同部位升温不同而使各层糟醅具有不同风格.将堆积糟醅分为A、B、C类.采用A、B、C类糟醅分别与窖内上、中、下三层进行组合分层下池发酵,形成多种组合下窖方式.其中组合一方式可使上层酒酱味更加突出,中层酒更加醇甜,下层酒窖香味更加突出;组合二方式可使中层酒和下层酒具有较突出的酱香. |
| 关 键 词： | 酱香型白酒 分层发酵 工艺 |
Layered Shift Fermentation of Maotai-flavor Liquor |
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| WANG Gui-jun,SHEN Cai-hong,ZHANG Hong-yuan,AO Zong-hu,ZHAO Xin,LU Zhong-ming,LI Chang-jiang,ZENG Lin and SHI Yuan-jun.Layered Shift Fermentation of Maotai-flavor Liquor[J].Journal of Beijing Technology and Business University:Natural Science Edition,2011,29(3):45-50. | |
| Authors: | WANG Gui-jun SHEN Cai-hong ZHANG Hong-yuan AO Zong-hu ZHAO Xin LU Zhong-ming LI Chang-jiang ZENG Lin and SHI Yuan-jun |
| Institution: | WANG Gui-jun1,SHEN Cai-hong2,3,ZHANG Hong-yuan3,AO Zong-hua2,ZHAO Xin3,LU Zhong-ming2,LI Chang-jiang1,ZENG Lin3,SHI Yuan-jun3(1.Sichuan University of Science & Engineering,Zigong 643000,China,2.Luzhou Laojiao Co.Ltd,Luzhou 646000,3.Hunan Wuling Liquor Co.Ltd,Changde 415000,China) |
| Abstract: | As the different leaving layers had different temperature and different styles in the accumulating process,the accumulating grains were divided into A,B,C class.The fermented grains of A,B,and C class were fermented with different leaving layers,respectively.One of the combinations could enable the top wine more prominent with sauce flavor,the middle wine more sweet,and the lower wine more distinct with cellar flavor.Another combination could enable the middle and lower wine more prominent with sauce flavor... |
| Keywords: | maotai-flavor liquor fermentation of layered shift technology |
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