CAJ | 학술논문

采用回酒蒸馏技术，通过对浓香型大曲酒粮食、糟醅在发酵过程中取样，跟踪分析比较糟醅在发酵过程中常规理化指标的动态变化规律。结果表明，回酒蒸馏后糟醅淀粉利用率高，酒精发酵代谢活跃，生香发酵效果明显，原酒感官品质高。
채용회주증류기술，통과대농향형대곡주양식、조배재발효과정중취양，근종분석비교조배재발효과정중상규이화지표적동태변화규률。결과표명，회주증류후조배정분이용솔고，주정발효대사활약，생향발효효과명현，원주감관품질고。
The technology of reflux liquor distillation was adopted in the experiments. The dynamic change rules of routine physiochemical index-es of fermented grains during the fermentation process were summed up through tracing analysis of fermented grains samples. The results showed that reflux liquor distillation could improve the utilization ratio of starch in fermented grains, stimulate alcoholic metabolism, enhance aroma-pro-ducing effects, and improve sensory quality of base liquor.