杜鹏程1,彭 奎2,3,5,余乾伟2,3,5,杨 泉1,潘建军2,3,4,5,周成俊1,李 觅2,3,4,5,张 磊2,3,4,5,陈名辉1,王超凯2,3,4,5,熊定强1*
(1.四川远鸿小角楼酒业有限公司;四川平昌 636400;
2.四川省食品发酵工业研究设计院,四川成都 611130;
3.中国轻工业酿酒工程及应用重点实验室,四川成都 611130;
4.四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾 644000;
5.刘念酿酒师技能大师工作室,四川成都 611130)
摘要:小角楼优质的水源、粮食、大曲、窖泥与独特的“6938”工艺的运用,良好的生态系统,成就了“森林生态酒”浓郁的地域特色。
关键词:小角楼;森林生态酒;酿酒工艺;生态特征
中图分类号:TS262.31 文献标识码:A 文章编号:1674-506X(2020)06-0123-0004
Characteristics of Oenological Ecological Environment of Xiaojiaolou Forest Ecological Baijiu(2)
——Technological Characteristics of Forest Ecological Baijiu
DU Peng-cheng1, PENG Kui2,3,5, YU Qian-wei2,3,5, YANG Quan1, PAN Jian-jun2,3,4,5, ZHOU Cheng-jun1, LI Mi2,3,4,5, ZHANG Lei2,3,4,5, CHEN Ming-hui1, WANG Chao-kai2,3,4,5, XIONG Ding-qiang1*
(1.Sichuan Yuan Hong Xiao Jiao Lou Liquor Co., Ltd., Pingchang Sichuan 636400, China;
2.Sichuan Food and Fermentation Industry Research & Design Institute, Chengdu Sichuan 611130, China;
3.The National Key Laboratory of Oenological Engineering and Application of Light Industry, Chengdu Sichuan 611130, China;
4.Liquor Making Biotechnology and Application Key Laboratory of Sichuan Province, Yibin Sichuan 644000, China;
5.Liu Nian’s Master Studio of Oenological Skills, Chengdu Sichuan 611130, China)
Abstract:High quality water source, grain, Daqu, pit mud and unique technology of "6938", good ecosystem achieved the rich regional characteristics of "forest ecological Baijiu".
Keywords:Xiaojiaolou; forest ecological Baijiu; oenological technique; ecological characteristics
doi:10.3969/j.issn.1674-506X.2020.06-020
收稿日期:2020-08-20
作者简介:杜鹏程(1975-),男,高级酿酒师、高级品酒师。研究方向:酿酒工程。
*通讯作者
引文格式:杜鹏程,彭奎,余乾伟,等.小角楼“森林生态酒”酿酒生态特征研究(二)——“森林生态酒”的工艺特色[J].食品与发酵科技,2020,56(6):123-126.