摘要
根据笔者多年的生产经验,总结出一套针对酱香碎沙大曲酒,防止其夏秋掉排而达到提高产质的有效途径,即:合理调整配料,在春末时,提早控酸、控温、控入窖淀粉;用丢糟取代谷壳拌粮;合理使用培养的鲜壮酵母;严格卫生和工艺操作。生产实践表明,运用该工艺,可实现3年夏天不停产、未掉排,产酒质量逐年提高,伏天可产出55%vol酒,粮曲出酒率在40%以上。
A series of effective approaches to prevent decreased liquor yield in summer and in autumn and to improve the quality of Jiang-fiavor Daqu produced by grinded sorghum was summed up as follows based on the author＇s long-term working experience： scientific adjustment of the proportioning of raw materials, proper control in advance of acids content and temperature and pit-entry starch content at the end of spring, distiller＇s grains used instead of husk for grains mixture, appropriate use of cultured fresh yeast, and strict sanitary requirements and careful technical operation. The production practice proved that the implementation of those approaches had achieved continuous production in summer for three years and liquor yield got improved year by year, 55 %vol Daqu was produced even in canicular days, and liquor yield was above 40 %. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第2期73-74,77,共3页
Liquor-Making Science & Technology
关键词
酱香型碎沙酒
大曲白酒
伏天
质量
出酒率
Jiang-flavor Daqu liquor produced by grinded sorghum
Daqu
canicular days
quality
yield
