小米对九粮香型白酒酿造工艺和风格特征的影响

• 영문명: Influence of millet on brewing technology and style characteristics of Jiuliang flavor liquor
• 발행기관: ACADEMIC FRONTIERS PUBLISHING GROUP(AFP)
• 저자명: 李爱峰(Li Aifeng)
• 간행물 정보: 『Journal of Natural Science Research (JNSR)』Vol.1 No.1, 6~11쪽, 전체 6쪽
• 주제분류: 자연과학 > 자연과학일반
• 파일형태: PDF
• 발행일자: 2024.07.31

국문 초록

As one of the representatives of traditional Chinese liquor, Jiuliang flavor liquor occupies an important position in the liquor market with its unique aroma and taste characteristics. Its brewing process is delicate and complex, using a variety of grains as raw materials, including rice, wheat, corn, etc., through traditional fermentation and distillation process, forming a rich flavor and rich taste. The application of millet in Jiuliang-flavor liquor brewing and its influence on the wine body quality were discussed in this paper. The definition and characteristics of Jiuliang-flavored liquor and the importance and background of millet as raw material for fermented grains were introduced. Then the brewing process of Jiuliang wine and the formation mechanism of typical flavor characteristics were described in detail, and the role of millet in this process was expounded. The application effect of millet in Jiuliang-flavor liquor brewing was further analyzed, and the significant improvement of the body taste, aroma complex and coordination of millet was discussed. The results of flavor compound analysis and quantitative determination showed that the addition of millet increased the complex aroma and taste characteristics of the wine. The experimental results showed that different grain feeding methods had an effect on the wine body quality, and millet was especially effective in improving the softness, coordination and smoothness of the wine body.

영문 초록

九粮香型白酒作为中国传统白酒的代表之一，以其独特的香气和口感特征在白酒市场上占据重要地位。其酿造工艺精细复杂，以多种粮食为原料，包括大米、小麦、玉米等，经过传统的发酵和蒸馏工艺，形成了浓郁的香型和丰富的口感。本文探讨了小米在九粮香型白酒酿造中的应用及其对酒体品质的影响。介绍了九粮香型白酒的定义和特征，以及小米作为酒醅原料的重要性和背景。随后详述了九粮酒的酿造工艺流程及其典型香型特征形成机制，阐明了小米在这一过程中的作用。研究进一步分析了小米在九粮香型白酒酿造中的应用效果，重点探讨了小米对酒体口感、香气复合度和协调性的显著提升。风味化合物分析和定量测定结果显示，小米的加入增加了酒体的复合香气和口感特点。实验结果表明，不同投粮方式对酒体质量有所影响，而小米尤其在提升酒体绵柔度、协调度和爽净度方面效果显著。

목차

1 九粮香型白酒的酿造工艺

2 小米在九粮香型白酒酿造中的应用

3 小米对九粮香型白酒风味特征的影响

4 小米对九粮香型白酒品质的提升

5 结语

参考文献

키워드

Millet Jiuliang Flavor Liquor Brewing Process Flavor Characteristic 小米 九粮香型白酒 酿造工艺 风味特征