CAJ | 학술논문

建立了一种苦荞白酒的酿造新工艺,其工艺特点为:以大曲和小曲为糖化发酵剂,入池时以荷叶垫池底,入池后使用苦荞黄酒淋醅.从发酵时间,大曲、小曲及淋醅黄酒添加量等指标角度对苦荞酒酿造工艺进行了优化.结果表明,与只用小曲发酵相比,出酒率提高了7.7%左右,总酸、总酯提高了50%以上,其中乙酸乙酯、乳酸乙酯和丁酸乙酯均有显著的提高,杂醇油和甲醇含量均有明显的降低.
건립료일충고교백주적양조신공예,기공예특점위:이대곡화소곡위당화발효제,입지시이하협점지저,입지후사용고교황주림배.종발효시간,대곡、소곡급림배황주첨가량등지표각도대고교주양조공예진행료우화.결과표명,여지용소곡발효상비,출주솔제고료7.7%좌우,총산、총지제고료50%이상,기중을산을지、유산을지화정산을지균유현저적제고,잡순유화갑순함량균유명현적강저.
The new techiques of a buckwheat liquor product was studied and its technical characteristics were as follows: Daqu and Xiaoqu used as the fermenting agent, pit bottom covered by lotus leaf before pit entry, and fermented grains sprinkled by buckwheat yellow wine after pit entry. Besides, the relative technical parameters were optimized. After the optimization, liquor yield increased by 7.7 % (compared with buckwheat liquor fermented by only Xiaoqu), total acids and total esters content increased by above 50%(the content of ethyl lactate, ethyl ace-tate and ethyl butyrate increased evidently), and the content of fusel oil and methanol decreased evidently. (Trans. by YUE Yang)