酿酒原料的发酵特性研究

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英文篇名：Study on the Characteristics of Making-liquor Material 作者：陆其刚 ; 杨勇 ; 沈晓波 ; 钱莉莉 ; 李燕荣 英文作者：LU Qigang;YANG Yong;SHEN Xiaobo;QIAN Lili;LI Yanrong;Yanghe Distillery Co.Ltd.; 关键词：酿酒原料 ; 营养成分 ; 香气成分 ; 模拟发酵 英文关键词：making-liquor material;;nutrient composition;;aroma component;;simulated fermentation 中文刊名：NJZZ 英文刊名：Liquor Making 机构：江苏洋河酒厂股份有限公司; 出版日期：2019-07-20 出版单位：酿酒 年：2019 期：v.46;No.251 语种：中文; 页：NJZZ201904011 页数：5 CN：04 ISSN：23-1256/TS 分类号：21-25

摘要

通过对各种酿酒原料的营养成分和香气成分进行了分析,并进行酵母液态发酵、中高温曲液态发酵和中高温曲固态发酵等模拟发酵,分析其代谢产物。结果证明:绵柔型白酒正是由于吸取各种酿酒原料的精华,方才形成了"甜、绵、软、净、香"的独特风格。本试验同时也为"高粱产酒香、玉米产酒甜、大米产酒净、糯米产酒绵、小麦产酒糙"提供了一定的理论支撑。
        In this study, Through the analysis of the nutritional composition and aroma components of various kinds of making-liquor materials, and study on fermentation products produced by simulated fermentation, with the technology of yeast liquid fermentation, medium and high temperature curve liquid fermentation, medium and high temperature curve solid-state fermentation. The results showed that, the Soft style liquor is the essence of the lessons of various materials, have formed a "sweet, soft, soft, clean, sweet," a unique Style. These tests and experiments as well as have provided the bases for "Using sorghum as raw material in the production of wine has good fragrance, maize sweet wine, rice wine-producing net, glutinous rice wine-producing delicacy, wheat-producing wine rough".

引文

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