蔗香型白酒制造方法的研究_张佳泳.pdfVIP

甘蔗糖业 2010 年第 4 期 Sugarcane and Canesugar 2010 年 8 月 蔗香型白酒制造方法的研究 张佳泳 蚁细苗 李雨虹 钟映萍 曾练强 （广州甘蔗糖业研究所 广东省甘蔗改良与生物炼制重点实验室，广州 510316 ） 摘 要 采用甘蔗茎作为酒母载体，以甘蔗原汁为原料，经加热灭菌后进行发酵，并以甘蔗渣作为燃料，发酵醪采用 双蒸的方法蒸馏出蔗香型白酒。实验结果表明：以产酯（香）高的酿酒酵母菌种先发酵 3 d 后加产酒高的酿酒酵母菌 种发酵 2 d 为最佳发酵参数，产酒产酯达到最优。酿造的白酒保留了甘蔗特有的呈香物质，具有浓郁的蔗香味。 关键词 甘蔗白酒；发酵；双蒸馏；勾兑 中图分类号 TS262.3 文献标识码 A 文章编号 1005-9695（2010）04-0040-04 Study on the Production Method of Sugarcane-flavored Liquor ZHANG Jia-yong, YI Xi-miao, LI Yu-hong, ZHONG Ying-ping, ZENG Lian-qiang (Guangzhou Sugarcane Industry Research Institute/Guangdong Key Lab of Sugarcane Improvement Biorefinery, Guangzhou, 510316) Abstract This paper studies on the production of sugarcane-flavored liquor, with sugarcane juice as raw material and sugarcane stem as the yeast carrier which were sterilized by heat before the fermentation. The fermented liquors were double distilled to produce the sugarcane-flavor liquor and bagasse was used as fuel. The best fermentation result was achieved by the process initiated by high-level ester-producing yeast for three days and then continued by adding high-level alcohol-producing yeast for another two days. The obtained liquor preserved the distinct aromatic substance of sugarcane, which showed rich sugarcane smell. Keywords Sugarcane liquor; Fermentation; Double-distill; Blend 生产出低成本高品质的优质白酒。甘蔗白酒具有 0 前言 风味独特、浓郁纯正的风格。 我国甘蔗制糖由来已久，但甘蔗制酒一直未 我国白酒生产一直以粮食为原料，在粮食危 引起人们的足够重视，直接利用甘蔗原汁制造白 机引起全球关注的今天，用甘蔗作为原料酿造白 酒还是空白。在国外有成熟的朗姆酒生产技术工 酒，减少白酒生产用粮，对我国开展非粮食原料