| 芝麻香型白酒生产条件对比研究 |
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| 引用本文： | 张俊峰,侯建光,张大鑫,郭富祥. 芝麻香型白酒生产条件对比研究[J]. 酿酒科技, 2012, 0(4): 118-120 |
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| 作者姓名： | 张俊峰 侯建光 张大鑫 郭富祥 |
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| 作者单位： | 河南仰韶酒业有限公司,河南仰韶,472400 |
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| 摘 要： | 芝麻香酒以特殊的口感及香气而独树一帜，高温堆积、高温发酵是形成其特殊风格的关键工艺。通过对芝麻香型白酒的关键工艺点——堆积及发酵进行生产试验研究。结果表明，综合酒质及出酒率考虑，芝麻酒生产最适堆积温度为45-50℃，最佳入窖温度为30-33℃。
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| 关 键 词： | 芝麻香 堆积工艺 美拉德反应 温度 |
Comparative Study of Production Conditions of Sesame-flavor Liquor |
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| ZHANG Junfeng,HOU Jianguang,ZHANG Daxin and GUO Fuxiang. Comparative Study of Production Conditions of Sesame-flavor Liquor[J]. Liquor-making Science & Technology, 2012, 0(4): 118-120 |
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| Authors: | ZHANG Junfeng HOU Jianguang ZHANG Daxin GUO Fuxiang |
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| Affiliation: | (Yangshao Liquor Industry Co.Ltd.,Yangshao,He’nan 472400,China) |
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| Abstract: | Sesame-flavor liquor is famous for its unique taste and aroma.High-temperature stacking and high-temperature fermentation are key techniques for forming such unique styles.The trial stacking and fermentation tests of sesame-flavor liquor indicated that the optimum stacking temperature was at 45～50 ℃ and the optimum pit entry temperature was at 30～33 ℃ for maintaining sesame-flavor liquor quality. |
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| Keywords: | sesame-flavor liquor stacking techniques Maillard reaction temperature |
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