摘要
阐述了以三粮共酵方式酿造清香型白酒的生产工艺。分析探讨了高粱、小麦和大米的比例及其粉碎度对工艺的影响,清蒸后的稻壳存放的时间与原酒质量的关系,回酒发酵对清香二米查酒质的影响以及对清香大米查酒摘酒节点的确认。
The production process was described in this paper that qingxiangxing Baijiu was made from the three kinds of grain:sorghum,milled rice and wheat.The effect of grain proportion and comminution degree on the process was analyzed.The quality of the raw Baijiu was affected for a longer time’s parking of steamed rice hull.The quality of qingxiangxing Ercha Baijiu was affected by liquor returning fermentation technology,and the node of gathering distillate according to the quality was confirmed to qingxiangxing Dacha Baijiu.
作者
钱国友
范长秀
QIAN Guoyou;FAN Changxiu(Tangshan baixingmeng wine Co.,Ltd.,Tangshan 064102,Hebei,China;Association of Liquor and Grape Wine Industry in Hebei,Shijiazhuang 050051,Hebei,China)
出处
《酿酒》
CAS
2022年第5期48-53,共6页
Liquor Making
关键词
清香型白酒
三粮共酵
工艺研究
摘酒节点
Qingxiangxing Baijiu
Three kinds of grain fermenting together
Technical study
the Node of gathering distillate according to the quality
