| 提高芝麻香型白酒质量的工艺措施探讨 |
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| 引用本文： | 张彬,武金华,陈建文,陈清让.提高芝麻香型白酒质量的工艺措施探讨[J].酿酒,2011,38(5):34-38. |
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| 作者姓名： | 张彬 武金华 陈建文 陈清让 |
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| 作者单位： | 泰山酒业集团股份有限公司,山东泰安,271000 |
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| 摘 要： | 在传统芝麻香酒生产工艺的基础上,通过采取①定期适时的更换封池泥;②高温流酒和原料蛋白质含量控制;③对高温堆积进行灵活的调整和控制;④添加啤酒酵母泥;⑤堆积发酵糟底部放置竹排＂等措施,提高芝麻香型白酒质量,促进芝麻香型白酒的繁荣和发展。
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| 关 键 词： | 提高 芝麻香型 白酒 质量 工艺 措施 探讨 |
Discussions on Technique Measures for Improvement of Sesame Flavor Liquor |
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| ZHANG Bin,WU Jin-hua,CHEN Jian-wen,CHEN Qing-rang.Discussions on Technique Measures for Improvement of Sesame Flavor Liquor[J].Liquor Making,2011,38(5):34-38. |
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| Authors: | ZHANG Bin WU Jin-hua CHEN Jian-wen CHEN Qing-rang |
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| Affiliation: | ZHANG Bin,WU Jin-hua,CHEN Jian-wen,CHEN Qing-rang(Taishan Liquor Industry Co.Ltd.,Taian 271000,Shandong,China) |
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| Abstract: | based on the traditional technology of sesame flavor liquor making,the measures of ① periodical replacement of cover mud;② control of liquor flow at high temperature and of protein content in raw material;③ flexible adjustment of high temperature piling;④ addition of yeast slurry;⑤ placement of bamboo craft at the bottom of fermented grain deposit;etc.should be taken to improve the quality of sesame flavor liquor,and to promote the prosperity and development of sesame flavor liquor. |
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| Keywords: | improvement sesame flavor type liquor quality technology measure discussion |
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