摘要
扳倒井复粮芝麻香型白酒,其生产工艺采用多种粮食为原料,高温大曲与多种微生物麸曲联合使用,采用独特的井窖发酵,入窖前高温堆积、高温发酵、高温流酒,分层蒸馏、分段接酒,地窖贮存。这些独特的工艺过程,构成了产品酒优雅、舒适、芳香宜人的复合香气。
The characteristics of the production techniques of Bandaojing multiple-grains sesame-flavor liquor were summed up as lollows： multiple grains used as raw materials, coupled use of high-temperature Daqu and multiple-microbe bran starter, fermentation in welt pits, high-tempera- ture stacking and high-temperature fermentation and high-temperature flowing before pit entry, layered distillation, liquor gathering by section, and liquor storage in cellar. These special techniques had finally formed the elegant taste and the enjoyable aroma of the liquor. （Tran. by YUE Yang）
出处
《酿酒科技》
2010年第3期65-66,共2页
Liquor-Making Science & Technology
关键词
扳倒井
芝麻香型白酒
生产工艺
Bandaojing liquor
sesame-flavor liquor
production techniques
