机构地区: 四川轻化工学院生物工程系
出 处: 《酿酒》 2004年第4期22-24,共3页
摘 要: 将堆积发酵应到浓香型大曲酒的生产中 ,从而改善浓香型大曲酒的风味特征 ,达到香气幽雅、悦人的目的。实验主要研究了堆积过程中母糟的温度变化情况 ,理化指标变化情况 ,发酵过程中的温度变化及风味物质成分变化 ,结果表明 :堆积发酵有利于提高浓香型大曲酒的产率和风味物质的含量 。 With the application of piling fermentation in producing Luzhou-flavour liquor, its flavour is improved. This paper mainly studies the maternal draff's temperature variation and its physicochemical index variation during piling. Also the temperature and flavour variation during fermentation is also studied. The results indicate that piling fermentation can increase the liquor's productivity and flavour and its quality can be improved.