摘要
稻谷酿制小曲白酒工艺主要有稻谷糊化、摊粮、下曲、培菌、入桶发酵和入甑烤酒。糊化过程中泡粮水温72～75℃,时间10～12h,初蒸20min,闷粮60～70min,复蒸60～70min,出甑熟粮含水51%～52%。第一次下曲温度45～55℃,用量25%;第二次下曲温度36～45℃,用量30%;第三次下曲温度35℃,用量30%。培菌糖化温度25～30℃,团烧发酵温度24～26℃。烤酒时控制接基酒综合酒度59%～62%(v/v)。(孙悟)
The production techniques of Xiaoqu liquor with paddy as raw materials mainly included paddy cooking,grain tedding and starter charging and microbial culture,barrel entry fermentation,and distilling.And the following data were useful for reference in the production:during cooking,water temperature for grain soaking at72～75℃,cooking time lasted10～12h;20min preliminary steam-ing;grain covered tightly for60～70min;60～70min secondary steaming,and the cooked grain contained just51%～52%water after drawingout from utensil;25%use level of starter for the first time with the temperature at45～55℃,30%use level of starter for the second time with the temperature at36～45℃,and30%use level of starter for the third time with the temperature at35℃;the sac-charifying temperature during microbial culture was at25～30℃;lump fermentation temperature at24～26℃;and the general alcoholic-ity of base liquor controlled between59%～62%(v /v)in liquor distilling.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第1期44-45,共2页
Liquor-Making Science & Technology
