CAJ | 학술논문

芝麻香酒以特殊的口感及香气而独树一帜，高温堆积、高温发酵是形成其特殊风格的关键工艺。通过对芝麻香型白酒的关键工艺点——堆积及发酵进行生产试验研究。结果表明，综合酒质及出酒率考虑，芝麻酒生产最适堆积温度为45-50℃，最佳入窖温度为30-33℃。
지마향주이특수적구감급향기이독수일치，고온퇴적、고온발효시형성기특수풍격적관건공예。통과대지마향형백주적관건공예점——퇴적급발효진행생산시험연구。결과표명，종합주질급출주솔고필，지마주생산최괄퇴적온도위45-50℃，최가입교온도위30-33℃。
Sesame-flavor liquor is famous for its unique taste and aroma. High-temperature stacking and high-temperature fermentation are key techniques for forming such unique styles. The trial stacking and fermentation tests of sesame-flavor liquor indicated that the optimum stacking temperature was at 45 -50℃ and the optimum pit entry temperature was at 30-33 ℃ for maintaining sesame-flavor liquor quality. （Tran. by YUE Yang）