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白酒的香型與工藝有什麼關係·▩?

來源↟◕:http://www.bccult.com/
日期↟◕:2022-05-20

香型與工藝表面上看☁₪,白酒的香型與其化學組分密切相關☁₪,這些化學組分都是發酵工藝的產物·◕✘·。因此☁₪,工藝不同☁₪,酒的化學組分不同☁₪,香型不同·◕✘·。反之☁₪,香型不同☁₪,工藝也不同☁₪,其化學組分也不同·◕✘·。影響酒的香型和化學組分的主要因素有↟◕:原料☁▩、制曲(糖化發酵劑)工藝☁▩、發酵釀酒工藝☁₪,操作☁▩、窖池結構☁▩、生產環境等☁₪,此外☁₪,還與貯存時間☁▩、貯存容器有關·◕✘·。化學組分前已介紹☁₪,現將香型與工藝的關係簡述如下↟◕:
On the surface, the flavor of Baijiu is closely related to its chemical components, which are the products of fermentation process. Therefore, the chemical components and flavor types of wine are different with different processes. On the contrary, different flavor types, different processes, and different chemical components. The main factors affecting the flavor type and chemical components of liquor include: raw materials, koji making (saccharifying and fermenting agent) process, fermentation and brewing process, operation, pit structure, production environment, etc. in addition, it is also related to storage time and storage container. The chemical components have been introduced before, and the relationship between flavor type and process is briefly described as follows:
醬香型酒的代表茅臺酒☁₪,原料有高梁(釀酒)☁▩、小麥(制大麴)☁₪,大麴工藝是高溫曲(60℃以上)☁₪,原料清蒸☁₪,採用八次發酵八次蒸酒☁₪,用曲量大(1∶1.2)☁₪,入窖前採用堆集工藝☁₪,窖池是石壁泥底等☁₪,貯存期3年以上·◕✘·。濃香型酒則不同☁₪,原料雖然是高梁☁▩、小麥☁₪,制大麴則是中溫(55~60℃)☁₪,原料混蒸混燒☁₪,採用週而復始的萬年糟發酵工藝☁₪,用曲量為20%左右·◕✘·。窖池是肥泥窖☁₪,為丁己酸菌等微生物提供了良好的棲息地☁₪,並強調百年老窖·◕✘·。瀘州特曲☁▩、五糧液都號稱是數百年老窖釀成☁₪,貯存期為一年·◕✘·。清香型酒的代表汾酒☁₪,其原料除高梁外☁₪,制曲用大麥☁▩、豌豆☁₪,制大麴的溫度較上兩種低☁₪,不得超過50℃☁₪,並用清蒸工藝☁₪,地缸發酵等☁₪,貯存期也是一年·◕✘·。
Maotai liquor, the representative of Maotai flavor liquor, has sorghum (liquor making) and wheat (making Daqu). Daqu technology is high-temperature koji (above 60 ℃), raw materials are steamed, fermented for eight times and steamed for eight times, with a large amount of koji (1:1.2). Before entering the cellar, the stacking process is adopted, and the cellar is made of stone wall and mud bottom, with a storage period of more than 3 years. Luzhou flavor liquor is different. Although the raw materials are sorghum and wheat, the Daqu is made at medium temperature (55 ~ 60 ℃), the raw materials are steamed and burned together, and the fermentation process of ten thousand year lees is adopted repeatedly, with a starter consumption of about 20%. The pit is a fertilizer mud pit, which provides a good habitat for microorganisms such as butyric acid bacteria, and emphasizes the 100 year old pit. Luzhou Tequ and Wuliangye are said to have been brewed in hundreds of years old cellars, and the storage period is one year. Fen Liquor, the representative of Qingxiang liquor, is made of barley and peas except sorghum. The temperature of Daqu is lower than that of the above two kinds, and shall not exceed 50 ℃. Besides, it is made by steaming process and ground tank fermentation. The storage period is also one year.
米香型白酒其原料為大米☁₪,糖化發酵劑不是用大麴☁₪,而是傳統的米小曲☁₪,發酵工藝特點屬半液態法☁₪,而別的香型白酒多屬固態法·◕✘·。發酵週期比用大麴的少1/5以上☁₪,僅7天左右☁₪,貯存期一般也較大麴酒少☁₪,僅3~6個月·◕✘·。
The raw material of rice flavor Baijiu is rice. Instead of Daqu, the saccharifying starter is traditional rice Xiaoqu. The fermentation process is characterized by semi-liquid method, while other flavor Baijiu is mostly solid-state method. The fermentation period is more than 1 / 5 less than that of Daqu, which is only about 7 days, and the storage period is generally large. There are only 3 ~ 6 months of Daqu liquor.
豐富多彩的其它香型白酒中☁₪,其工藝與上述4種香型不同☁₪,形成工藝絢麗多姿☁₪,各具特點☁₪,風格自成一家的門類·◕✘·。現僅列數種酒進行說明·◕✘·。國家名酒董酒則採用大小曲工藝☁₪,制曲加中草藥☁₪,窖池既非肥泥☁▩、石窖☁₪,也不用地缸☁▩、瓦缸發酵☁₪,而是用白堊土與石灰和獼猴桃藤的汁來築窖☁₪,採用串香工藝製得董酒·◕✘·。貴州的平壩窖酒☁▩、勻酒雖也是大小曲工藝☁₪,有的加中藥☁₪,有的不加☁₪,有的串香☁₪,有的無☁₪,窖池與董酒又不同☁₪,是肥泥窖☁₪,酒的風格與董酒亦不相同·◕✘·。西鳳酒也是其它香型☁₪,但其制曲原料與汾酒相同☁₪,用大麥和豌豆☁₪,制曲溫度較高☁₪,達到60℃☁₪,用曲量13~16%☁₪,發酵不用地缸☁₪,用生泥窖☁₪,不強調老窖☁₪,發酵期比汾酒少10天☁₪,才10—11天·◕✘·。致使釀製出的西鳳酒具有酸甜苦辣香的特點·◕✘·。“瀘頭醬尾”的兼香型☁₪,顧名思義☁₪,其工藝特點既有濃香型又有醬香型☁₪,如白雲邊酒·◕✘·。所以☁₪,有的廠家乾脆按比例分別生產醬香型酒和濃香型酒☁₪,透過將這兩種酒相互勾兌☁₪,製得兼香型酒·◕✘·。也就是說☁₪,勾兌的比例要恰當☁₪,否則非濃非醬☁₪,又非濃頭醬尾☁₪,也就談不上濃醬兼有的風格特色·◕✘·。
Among the rich and colorful Baijiu of other flavor types, its process is different from the above four flavor types, forming a category with colorful process, each with its own characteristics and style. Now only a few kinds of wine are listed for description. Dongjiu, a national famous liquor, adopts the technology of Daqu and Daqu, making koji and adding Chinese herbal medicine. The cellar is neither a fat mud or stone cellar, nor a ground tank or tile tank for fermentation. Instead, the cellar is built with chalk soil, lime and kiwi vine juice, and Dongjiu is made by the technology of cross fragrance. Although Pingba cellar wine and even wine in Guizhou are also Daqu and Daqu techniques, some add traditional Chinese medicine, some do not, some cross fragrance, and some do not. The cellar is different from Dong wine. It is a fat mud cellar, and the style of the wine is also different from Dong wine. Xifeng Liquor is also of other flavor types, but its starter making raw materials are the same as Fen Liquor. Barley and peas are used for starter making at a higher temperature of 60 ℃, and the starter amount is 13 ~ 16%. No ground tanks are used for fermentation, raw mud cellars are used, and old cellars are not emphasized. The fermentation period is 10-11 days less than Fen Liquor. As a result, Xifeng wine has the characteristics of sour, sweet, bitter and spicy. As the name suggests, the dual flavor type of "Lutou sauce tail" has both strong flavor and Maotai flavor, such as Baiyun Bian liquor. Therefore, some manufacturers simply produce Maotai flavor liquor and Luzhou flavor liquor in proportion. By blending the two kinds of liquor with each other, they can produce dual flavor liquor. In other words, the blending proportion should be appropriate, otherwise it is neither thick nor sauce, nor thick head and tail, so it is impossible to talk about the style characteristics of thick sauce.
綜上所述☁₪,我們可以判斷☁₪,白酒香型的劃分是相對的☁₪,而不是絕對的·◕✘·。凡酒雖同屬一種香型☁₪,仍有自己的“小自由”☁₪,即個性☁₪,風格特點·◕✘·。有人把白酒的香型比成京劇的流派☁₪,既有梅☁▩、尚☁▩、荀☁▩、陳四大派☁₪,又允許四大流派中有支流☁₪,發展個性☁₪,形成新的流派☁₪,同時又允許四大流派之外☁₪,並存其它流派·◕✘·。一言蔽之☁₪,工藝與香型密切相關·◕✘·。隨著科研的進步☁₪,工藝的改革☁₪,今後將會出現更多的新工藝☁₪,更多的新香型·◕✘·。
To sum up, we can judge that the classification of Baijiu flavor types is relative, not absolute. Although all wines belong to the same flavor type, they still have their own "little freedom", that is, personality and style characteristics. Some people compare the flavor of Baijiu to that of Peking Opera. There are four schools: Mei, Shang, Xun and Chen. They also allow some of the four schools to develop their personalities and form new schools. At the same time, they allow other schools to coexist in addition to the four schools. In a word, technology is closely related to flavor. With the progress of scientific research and the reform of technology, there will be more new technologies and new flavor types in the future.
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The wonderful content of this article is provided by the knowledge provided by the wholesale of bulk Baijiu. There are many wonderful content on this website. You can click to enter more content: http://www.bccult.com We have special customer service to answer your questions

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