| 浓香型白酒典型糟醅及其发酵影响因素研究进展 |
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| 引用本文： | 付勋,刘兴平,敖宗华,韩光,刘小刚,邱东,袁蕊,李喆,李德林.浓香型白酒典型糟醅及其发酵影响因素研究进展[J].北京轻工业学院学报,2011(6):54-57. |
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| 作者姓名： | 付勋 刘兴平 敖宗华 韩光 刘小刚 邱东 袁蕊 李喆 李德林 |
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| 作者单位： | [1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 |
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| 基金项目： | 泸州老窖科研奖学金项目（08ljzk02） |
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| 摘 要： | 固态酿造生产浓香型白酒过程中,糟醅的质量直接影响到所产酒量和风味,而糟醅的质量又受各种因素的影响.介绍了浓香型白酒酿造过程中3种典型糟醅,即产酒糟醅、产酯糟醅和产酸糟醅,并介绍其感官与理化指标,以及影响糟醅产酒生香的各种因素.
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| 关 键 词： | 白酒 糟醅 分类 |
Research Progress in Typical Fermented Grains of Chinese Strong Aromatic Spirits and Its Influencing Factors |
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| FU Xun,LIU Xing-ping,AO Zong-hua,HAN Guang,LIU Xiao-gang,QIU Dong,YUAN Rui,LI Zhe,LI De-lin.Research Progress in Typical Fermented Grains of Chinese Strong Aromatic Spirits and Its Influencing Factors[J].Journal of Beijing Institute of Light Industry,2011(6):54-57. |
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| Authors: | FU Xun LIU Xing-ping AO Zong-hua HAN Guang LIU Xiao-gang QIU Dong YUAN Rui LI Zhe LI De-lin |
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| Affiliation: | 1.College of Bioengineering,Sichuan University of Science and Engineering,Zigong 643000,China; 2.Luzhou Laojiao Co.Ltd.,Luzhou 646000,China) |
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| Abstract: | In the production of Luzhou-flavor spirit using solid fermentation,the spirit production and its flavor were affected by the quality of solid distillers＇ grains directly,which was influenced by many factors.In this paper,three typical fermented grains,includes alcohol-producing,acid-producing and ester-producing grains for Luzhou-flavor spirit were introduced,and its sensory physical,chemical detections,and the factors affecting the production of alcohol and ester were also presented. |
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| Keywords: | white spirit fermented grains classification |
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