CAJ | 학술논문

以粳高粱为原料，采用高温大曲为糖化发酵剂，运用泡粮新工艺生产大曲酱香型白酒，其生产周期相对缩短，生产成本相对降低，是典型的纯粮固态发酵蒸馏白酒，其风格保持了酱香型白酒的典型性，为中档酱香型白酒的生产探索新的工艺路线。
이갱고량위원료，채용고온대곡위당화발효제，운용포량신공예생산대곡장향형백주，기생산주기상대축단，생산성본상대강저，시전형적순량고태발효증류백주，기풍격보지료장향형백주적전형성，위중당장향형백주적생산탐색신적공예로선。
In this study, the new technology (the soaking of non-glutinous sorghum) was adopted for the production of Jiangxiang Baijiu(li-quor) (high-temperature Daqu used as the saccharifying&fermenting agent), which could shorten the production period and reduce the produc-tion cost. The produced Baijiu was a typical distilled liquor product by solid fermentation of pure grains and its style maintained the typicality of Jiangxiang Baijiu. This study was a new exploration in the production of Jiangxiang Baijiu.