善酿酒的生产及质量控制

Production and Quality Control of Shan'niang Wine

善酿酒的生产配方(按缸计)为粳糯144kg,生麦曲26kg,元红酒50kg,淋饭酒母13～17kg,浆水44kg。糯米须经过筛和浸米,浸米后的浆酸必须控制在12～15g/L(以乳酸计)内。蒸饭必须达到饭粒疏松不糊,透而不烂,没有团块,成熟均匀一致,没有生米,内无白心。落缸最佳温度控制在30～31℃。开耙温度为30～31℃。榨酒酒精度在15%～16%(v/v)内。澄清时间宜控制在2～4d。灌装前的善酿酒必须经陈酿。(孙悟)

The production materials of Shan'niang wine (calculated by one jar)were 144 kg japonica glutinous rice, 26 kg crude wheat yeast, 50 kg Yuanhong wine, 13～17 kg yeast wine, and 44 kg seriflux. Glutinous rice processed by screening and water steeping, and the acid of rice steeping water must be controlled between 12～15 g/L (calculated by lactic acid). Rice steaming should be operated just right and rice chumps and uncooked rice must be prevented. The optimal temperature for jar entry must be controlled at 30～31 ℃. The first stiring temperature was at about 30～31 ℃. Alcohol content controlled between 15 %～16 %(v/v) during wine pressing. The optimal clarification time was 2～4 d. And Shan′niang wine must undergo wine aging before bottle filling. (Tran. by YUE Yang)