【摘要】 为了得到架子曲培养过程曲房温、湿度和大曲品温的变化规律及架子曲酿造过程中对白酒酒质的影响;本文进行架子曲的培养试验和利用架子曲进行酿酒试验,并对架子曲酿造的酒与地面曲酿造的酒进行成分分析和感官品评比较;结果表明架子曲培养的过程中曲房的温度较地面曲高、湿度较地面曲大、品温变化平缓,成分分析表明架子曲酿造酒在各类醇、酸、酯、总醇、总酸、总酯等方面的检测指标与地面曲酿造酒基本一致,感官品评表明,架子曲酿造酒的色、香、味、格和酒体等方面的评分与地面曲酿造酒基本一致;架子曲生产工艺能够改善制曲车间的劳动条件,扩大生产规模,提高经济效益,具有很高的推广应用价值。更多还原

【Abstract】 In order to get the rules of the changes of temperature,humidity and Daqu product temperature in the Shelf Daqu culture process and the influence of shelf Daqu on wine quality,the shelf Daqu were culture.The composition and sensory quality of wine brewed with the shelf was compared with wine brewed with ground Daqu.The results showed that the room temperature and humidity of shelf Daqu culture were higher than of ground Daqu.The Daqu product temperature change smoother.The Components analysis showed that all kinds of alcohol,acid,ester,total alcohol,total acid,total ester and other aspects of detection indicators of the shelf Daqu wine were similar to that with the ground Daqu wine.The sensory evaluation showed that the shelf Daqu brewed wine color,aroma,taste,style,and wine ect aspects scores is basically the same compared with the ground Daqu brewed wine.The shelf Daqu production process can improve the working conditions of the plants,expand the scale of production,increase economic efficiency,and have a high level of promotion and application value.更多还原