试论酱香型白酒的工艺特点与发展前景

酱香型白酒工艺特点为:①原料为原颗粒高粱和发酵小麦;②发酵微生物以细菌和酵母为主;③发酵周期长,发酵温度高;④堆积工序独特;⑤贮酒期长。当前的酱香白酒主要是为浓香型白酒提高风味质量服务,酱香型白酒要发展就应通过科学总结传统工艺,在认识传统工艺基础上,有所发展和创新。如不同香型的组合、不同酒种的组织等,才能使酱香型白酒有更大的发展空间。

Discussion on the Technological Characteristics and Developmental Prospect of Maotai Flavor Liquor

The technological characteristics of Maotai flavor liquor are： ①the raw materials are original granule sorghum and fermented wheat; ②bacteria and yeasts are major fermented microbes; ③the fermentation period is long and temperature is high; ④piling process is unique; ⑤the liquor storage time is long. Currently, the Maotai flavor liquor is major for the improvement of Luzhou flavor quality. Development and innovation of Maitao flavor liquor should be carried out based on the summarizing and understanding the traditional technology scientifically. Through actions such as the combination of different flavor types and liquor types, the larger development space for Maitao flavor type liquor could he occupied.