CAJ | 학술논문

选择了26种白酒酒曲为研究对象，以QB/T 4257—2011酿酒大曲通用分析方法为检测方法，检测了水分、酸度、淀粉、发酵力、酯化力、糖化力等理化指标，对比分析了浓香型、芝麻香型、酱香型、清香型、豉香型、特香型等香型白酒酿酒用大曲的特性。结果表明，不同香型的白酒酿造用曲的理化性能各不相同，这与酒曲的类型不同有关，也是不同香型白酒酿造用酒曲特有风格形成的重要原因之一。
선택료26충백주주곡위연구대상，이QB/T 4257—2011양주대곡통용분석방법위검측방법，검측료수분、산도、정분、발효력、지화력、당화력등이화지표，대비분석료농향형、지마향형、장향형、청향형、시향형、특향형등향형백주양주용대곡적특성。결과표명，불동향형적백주양조용곡적이화성능각불상동，저여주곡적류형불동유관，야시불동향형백주양조용주곡특유풍격형성적중요원인지일。
In this study, we selected 26 kinds of liquor starter as the research objects. The physiochemical indexes of those liquor starter includ-ing moisture content, acidity, starch content, fermenting power, esterifying power, saccharifying power etc. were measured according to QB/T 4257-2011 General Analytic Methods of Daqu, and the properties of liquor starter of different flavor types (Nongxiang, Zhimaxiang,Jiang xiang, Qingxiang, Chixiang, Texiang, etc.) were analyzed and compared. The results suggested that there was certain difference in the physio-chemical indexes of those liquor starter, which might be related to the different types of liquor starter and was one of the most important factors for the formation of the special styles of liquor starter of different flavor types.