摘要
川法小曲酒的多粮组合酿造工艺包括配料、润粮、蒸粮、摊凉撒曲、培菌糖化、发酵和蒸馏。提高川法小曲白酒风格质量的主要技术措施有提高产酯酵母的应用和采用大、小曲混用。川法小曲酒的生产技术管理关键是加强生产技术管理。(孙悟)
The multiple-grains production techniques of Sichuan Xiaoqu liquor include materials proportioning, grains moisture, grains steaming, spread cooling and starter scattering, bacteria culture and saccharification, fermentation and distillation. The main technical measures to improve Xiaoqu liquor style and quality include mixed use of Daqu and Xiaoqu and the increase of the use rate of ester-producing yeast. Strengthening the management of production techniques is the key to Xiaoqu liquor production. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第9期114-118,共5页
Liquor-Making Science & Technology
关键词
讲座
川法小曲酒
多粮组合酿造工艺
技术措施
生产技术管理
lecture
Sichuan Xiaoqu liquor
multiple-grains production techniques
technical measures
production management
