生沙尾酒在酱香型白酒生产中的应用研究

摘要

研究了酱香型酒生产中，常规尾酒和生沙尾酒的酸度、风味成分，以及造沙生产阶段中，在晾堂操作和入窖时，将33%生沙尾酒与67%的常规尾酒混合，此混合尾酒对酱香型白酒产质量的影响。结果表明，生沙尾酒的酸度略低于常规尾酒，生沙尾酒中大多数风味物质含量比常规尾酒高。晾堂上使用22.5 kg和入窖时使用120 kg的混合尾酒有利于白酒产质量的提升。%In this study, the acidity and the flavoring components of routine tailing liquor and Shengsha tailing liquor (tailing liquor distilled from fermented grains mixed with uncooked sorghum) were investigated. Then 33%Shengsha tailing liquor was mixed with 67%routine tail-ing liquor for the production of Jiangxiang Baijiu, and the effects of the mixed tailing liquor on the yield and the quality of Jiangxiang Baijiu were explored. The results showed that, the acidity of Shengsha tailing liquor was lower than that of routine tailing liquor, however, the content of most flavoring components in Shengsha liquor was higher;22.5 kg mixed tailing liquor used in water-adding before pit-entry and 120 kg mixed tailing liquor used in pit-entry were helpful for the improvement of liquor quality and liquor yield.