摘要
根据３０ 多年来的生产实践，总结出经典的小曲白酒生产操作工艺。包括原料糊化，做到水分合适，火力好，定时定温；培菌操作，做到“三勤、两定、二不、三一致”；发酵管理，掌握好入桶温度，糟醅配比及发酵期间温度控制；烤酒操作做到缓火烤酒，大火追尾。（ 一平）
The classic technological operation of Xiaoqu liquor process was summed up according to the practice of more than thirty years.The process includes the gelatinization of raw material with the proper misture coatent and the good firepower,the fixed temperature and time,“Three diligance,Two fixture,Two prohibition and Three agreements” should be achieved when the microbe is cultured.The temperature of entry pit,the ratio of the spent grain and the temperature in the course of fermentation should be controled well in the managment of fermentation.The operation of distilling liqour should be under slow fire and the distilling of tail liquor should be under the raging fire.
出处
《酿酒科技》
2000年第1期36-39,共4页
Liquor-Making Science & Technology
关键词
根霉曲
工艺操作
出酒率
小曲白酒
Xiaoqu liqour
Rhizopus koji
technological operation
the yield of liquor
