CAJ | 학술논문

运用白酒风味导向技术对窖池发酵过程中不同层次酒醅微生物的分布规律及其酒体风格特征进行研究。结果表明，发酵过程中同一窖池内面糟、中层糟及窖底糟微生物分布规律及酒体风味化合物有明显差异，这些差异是特定工艺条件下，造成不同层次酒醅酒体风格特征不同的重要原因。
운용백주풍미도향기술대교지발효과정중불동층차주배미생물적분포규률급기주체풍격특정진행연구。결과표명，발효과정중동일교지내면조、중층조급교저조미생물분포규률급주체풍미화합물유명현차이，저사차이시특정공예조건하，조성불동층차주배주체풍격특정불동적중요원인。
The microbial distribution rules in and the flavor styles of fermented grains at different depth in Jiangxiang Baijiu(liquor) pit were in-vestigated using flavor-oriented analytic technology. The results showed that, during the fermentation and in the same pit, there were significant difference in microbial distribution and flavoring compounds among upper fermented grains, middle fermented grains, and bottom fermented grains. Such difference was the main reason for different flavor styles of fermented grains at different depth in pit.