CAJ | 학술논문

利用黄浆水生物酯化技术制备串蒸酯化液，并结合酒甑蒸馏提香特点，在浓香型白酒生产中应用酯化液与池底香醅、酒醅等复合串蒸工艺，以充分利用酒醅中的香味物质，从而提高了原酒特优率．同时，还探究了浓香型白酒生产工艺与质量特征．结果表明，配醅串蒸工艺在稳定出酒率的基础上，能有效提高原酒中特征性风味物质的含量，原酒特优率平均提高2．0％左右．
이용황장수생물지화기술제비천증지화액，병결합주증증류제향특점，재농향형백주생산중응용지화액여지저향배、주배등복합천증공예，이충분이용주배중적향미물질，종이제고료원주특우솔．동시，환탐구료농향형백주생산공예여질량특정．결과표명，배배천증공예재은정출주솔적기출상，능유효제고원주중특정성풍미물질적함량，원주특우솔평균제고2．0％좌우．
Preparation esterifying liquid used yellow serofluid by biological esterification tech-nology to application in series steaming process ,combined with the characteristics of wine re-tort distillation .Application of esterifying liquid with pool bottom flavoring fermented grains ,fermented grains composite esterifying liquid in production ,to make full use of flavor substances in fermented grains and improve the excellent rate of liquor ,research the produc-tion process technology and quality characteristics of strong flavour chinese spirits .T he re-sults showed that the series steaming keeped the base liquor rate in steady ,and improved the content of flavor substances in liquor effectively ,excellent rates of liquor increased about 2 .0% on average .