摘要
在传统酱香型白酒生产工艺的基础上,通过加入有效菌类强化高温大曲生产,增加高温大曲酱香味,改进原料配方、发酵池材质及蒸馏设备,由单堆堆积改为复式堆积,分层蒸馏洞藏贮存,从而增加北方酱香云门陈酿酒口感质量,使其酱香突出、柔雅细腻、醇甜、丰满醇厚,回味怡畅、空杯留香持久,酱香风格典型,以满足广大消费者的口感需求。
Effective funguses were added to enhance the production and maotai-flavor of the high temperature daqu based on the traditional production technology of maotai-flavor liquor. The raw material formula, the material of the fermenting tank and the distillation equipment were improved. The single accumulation way was replaced by the compound accumulation method. Layered distillation was utilized and the liquor was stored in the cave. The quality of taste of the north maotai-flavor Yunmen aging liquor was improved. The liquor yielded is gentle, delicate, alcohol sweet, plump, mellow, and pleasant aftertaste. The flavor is lasting in the empty cup. Yunmen aging liquor possessing a typical maotai-flavor style can meet the demand for taste of the broad consumers.
出处
《酿酒》
CAS
2017年第1期66-70,共5页
Liquor Making
关键词
北方酱香
云门陈酿酒
生产工艺
产品特点
the north maotai-flavor
Yunmen aging liquor
production technology
characteristics of the product
作者简介
王邦坤（1963-），男，山东寿光人，国家一级品酒师、高级酿酒师、山东省首席技师、首届山东省酿酒大师、鲁酒品酒大师、山东省白酒评委。从事白酒生产技术工作三十多年，发表论文23篇。
