摘要
糯高粱小曲酒操作法的培菌工序包括出甑摊凉、撒曲收箱和培菌管理,注意事项有:防止酸箱,摊凉厚薄、撒曲、温度要均匀,掌握箱的老嫩,掌握好升温幅度及箱上常见病害的防治及感官鉴定培菌糟的好坏;发酵工序注意事项有:留用配糟按季节固定,加强管理;配糟质量、配糟用量、配糟温度、装桶条件、防止杂菌侵入、清洁卫生;总结操作经验、作好原始记录。(孙悟)
The bacteria culture procedures in the production of glutinous sorghum Xiaoqu liquor included cooling （after take off from steamer）, starter scattering and box collection, and management of bacteria culture. The precautions covered the following aspects： prevention of acidation in box, even raw materials spreading and starter scattering and steady temperature during cooling, proper control of temperature rise and culture time, and common disease prevention in box and sensory judge of bacteria culture grains quality. The fermentation procedures were as follows： auxiliary fermented grains kept according to seasons, cooling and barrel filling, and fermentation management. The relative precautions included the quality and the use level and the temperature of auxiliary fermented grains, barrel filling conditions, miscellaneous bacteria contamination, sanitary conditions, summary of operation experience and accurate original record to prevent common disease of fermenting barrel.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第6期113-117,共5页
Liquor-Making Science & Technology
关键词
讲座
川法小曲白酒
糯高粱原料
操作法
培菌
发酵
lecture
Sichuan Xiaoqu liquor
glutinous sorghum
operation
bacteria culture
fermentation
