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- Title
特香型白酒量质摘酒新工艺的研究及应用.
- Authors
黄建勇; 吴生文; 付建生; 林培; 胡贤民; 鲁蒙蒙; 叶芝红; 曾婷婷; 蔡珊
- Abstract
The change rules of the sensory characteristics, physiochemical indexes and flavor components of 5 rounds samples of traditional solid-state-fermentation Te-flavor base liquor distilled in different layers of fermented grain were studied by chromatographic analysis technology, and a set of optimal methods for liquor distillation-collection was designed. The results suggested that the kinds and contents of fragrant and flavoring trace compounds in the different base liquors were different, and the taste characteristics had different styles, which base liquor from the fermented raw-material grains(Yuanliao Zao) layer had comfortable grain flavor and rich taste, base liquor from refermented grains(Cai Zao) with elegant aroma and soft taste, and base liquor from spent grains(Diu Zao) with rich pit-aroma and thin taste. Therefore, the quality style of traditional solid-state-fermentation Te-flavor base liquor could be better improved and meet the demand of liquor body design by instructing the brewing workshop to distill liquor well.
- Subjects
FLAVOR; LIQUORS; CHROMATOGRAPHIC analysis; TASTE; DISTILLATION; SENSORY evaluation
- Publication
China Brewing, 2021, Vol 40, Issue 6, p157
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2021.06.030