摘要
以珍珠米作为发酵原料,结合本厂独特的米曲工艺,确定大米威士忌基础酒的最佳原辅料配方、糖化发酵工艺、蒸馏工艺以及后处理工艺为米曲15%、酵母0.1%、水175%、室温糖化24 h、30℃发酵15 d,采用釜式-塔式铜甑蒸馏全开塔板。在10 t大试条件下,大米威士忌基础酒理化指标平均值为总酸0.26 g/L、总酯0.38 g/L、杂醇油1.35 g/L,52%vol出酒率>80%。同时,对橡木制品的添加量、浸泡时长、浸泡温度进行正交试验,确定最佳橡木陈酿工艺为1.2%法国中度烘烤橡木小板,30℃浸泡6个月。在此工艺参数条件下,酒样米香突出,复合优雅橡木香,入口醇和,柔甜饱满,酸感协调。
Using pearl rice as the fermentation raw material,combined with our unique rice koji process,we determined the optimal raw material formula,saccharification and fermentation process,distillation process,and post-treatment process for rice whiskey crude liquor:15%rice koji,0.1%yeast,175%water,room temperature saccharification for 24 hours,30℃fermentation for 15 days,using a kettle tower copper still with fully open trays for distillation.Under the conditions of 10 ton large-scale test,the average physicochemical indicators of the rice whiskey crude liquor were:total acids 0.26 g/L,total esters 0.38 g/L,and fusel oil 1.35 g/L.The yield of 52%vol liquor was above 80%.At the same time,an orthogonal experiment was conducted to determine the optimal oak aging process:1.2%medium-baked French oak chips,soaked at 30℃for 6 months.Under these conditions,the whisky has a prominent rice aroma,a complex and elegant oak aroma,a mellow,soft and sweet taste,and a balanced acidity.
作者
马淑祯
罗毅诗
刘幼强
陈永达
刘宇琼
MA Shuzhen;LUO Yishi;LIU Youqiang;CHEN Yongda;LIU Yuqiong(Jiujiang Distillery Co.Ltd.,Foshan,Guangdong 528203,China)
出处
《酿酒科技》
2025年第12期17-22,35,共7页
Liquor-Making Science & Technology
