CAJ | 학술논문

在特香型白酒酿造中,通过改变酿酒原料的种类或配比,研究发酵过程中酒醅的变化规律,及其所产基酒品质的差异.结果证明了高粱酿酒香,大米产酒净.用高粱代替大米酿造的基酒香气舒适,酒体醇和协调,口感较好,可以为开发不同口感的白酒提供参考.
재특향형백주양조중,통과개변양주원료적충류혹배비,연구발효과정중주배적변화규률,급기소산기주품질적차이.결과증명료고량양주향,대미산주정.용고량대체대미양조적기주향기서괄,주체순화협조,구감교호,가이위개발불동구감적백주제공삼고.
Through the change of the species and the proportion of liquor-making raw materials in the production of Texiang Baijiu(liquor), the change rules of the fermented grains and the difference in the quality of the produced base liquor were investigated. The results showed that, liquor produced by sorghum had better aroma and liquor produced by rice had better clean taste, the use of sorghum instead of rice could pro-duce base liquor with enjoyable aroma, harmonious liquor body and good taste, which could be further used for the development of liquor prod-ucts of different taste.