白云边酿造工艺与原酒质量的相关性 向军;张红 【期刊名称】《酿酒》 【年(卷),期】2012(039)002 【摘 要】原酒质量是成品酒质量的基础,白云边酒是中国兼香型白酒的典型代表。为保证白云边酒产品质量的稳定提高,白云边原酒质量是关键要素。要提高原酒质量就必须对原酒的风格质量特点,骨架成分特点熟悉和掌握,从酿造工艺上来提高原酒质量。在生产中,高温制曲、多次投料、高温堆积、高温发酵、高温流酒、窖池结构等主要工艺环节对白云边原酒的质量风格起着决定性的作用。%the quality of origin liquor is the basis of that of final product.The Baiyunbian liquor is the representative of Chinese multi-flavor type liquor.The quality of the origin liquor is the key factor to guarantee the stable improvement of the product quality.The style,as well as the characters of quality and major components of the origin liquor must be fully understood in order to improve the quality technologically.In production,the key processes such as the high temperature koji making,repeatedly feeding,high temperature piling and fermentation,high temperature liquor flowing,structure of cellar,etc.play the decisive roles in the quality style of Baiyunbian liquor. 【总页数】6页(P30-35) 【作 者】向军;张红 【作者单位】湖北白云边酒业股份有限公司,湖北松滋434200;湖北白云边酒业股份有限公司,湖北松滋434200 【正文语种】中 文 【中图分类】TS262.3;TS261.4 【相关文献】 1.金属离子对白云边原酒质量的影响 [J], 熊小毛;向军;赵耀 2.金属离子对白云边原酒质量的影响 [J], 熊小毛;向军;赵耀 3.白云边原酒中总酯含量测定条件的探究 [J], 赵建萍; 曾梦阳 4.白云边连续十年喜获原酒酿造双丰收 [J], 沈兴国;邹昌平 5.白云边酒传统酿造工艺 [J], 无 因版权原因，仅展示原文概要，查看原文内容请购买 本文来源：https://www.wddqw.com/doc/e8f33ca149fe04a1b0717fd5360cba1aa9118c5c.html