酱香型白酒分层移位发酵工艺研究

Layered Shift Fermentation of Maotai-flavor Liquor

摘要:

酱香型糟醅在堆积过程中，不同部位升温不同而使各层糟醅具有不同风格。将堆积糟醅分为A、B、C类。采用A、B、C类糟醅分别与窖内上、中、下三层进行组合分层下池发酵，形成多种组合下窖方式。其中组合一方式可使上层酒酱味更加突出，中层酒更加醇甜，下层酒窖香味更加突出；组合二方式可使中层酒和下层酒具有较突出的酱香。

Abstract:

As the different leaving layers had different temperature and different styles in the accumulating process, the accumulating grains were divided into A, B, C class. The fermented grains of A, B, and C class were fermented with different leaving layers, respectively. One of the combinations could enable the top wine more prominent with sauce flavor, the middle wine more sweet, and the lower wine more distinct with cellar flavor. Another combination could enable the middle and lower wine more prominent with sauce flavor.