洋河大曲“春秋”制曲模式及应用

Daqu-making Patterns and Its Application

大曲质量受原料配比、生产工艺、周围环境季节气候等诸多因素的影响。宜采取春秋两季制曲,具体做法是:每年春季4月1日开始制曲,6月1日结束;秋季以中秋节为中心,前后各20d。春季制曲的发酵力较高,而秋季制曲糖化力高而发酵力低。将春季曲和秋季曲按2∶1比例混合,糖化力在320～360mg葡萄糖/g曲·h,发酵力在1.20～1.40gCO2/10g曲·48h之间,可使原酒产量和名优酒率分别提高1.79%和8.65%。(孙悟)

Daqu quality is influenced by multiple factors such as raw materials proportioning, production techniques and environmental climate etc. The technique of “Daqu-making in Spring and Autumn” was applied and the detailed operations were as follows: Daqu-making started on April.1 and ended on June.1 in spring each year; In autumn, Daqu-making operated 20 d before Mid-autumn festival and ended 20d after the Festival; the proportioning of Daqu produced in spring and in autumn as 2∶1 (Daqu produced in spring with higher fermenting power and Daqu produced in autumn with higher saccharifying power), the saccharifying power of mixed Daqu between 320～360 mg GL/g·h and fermenting power between 1.20～1.40 g CO2/10 g·48 h, which could increase liquor yield and quality liquor rate by 1.79 % and by 8.65 % respectively. (Tran. by YUE Yang)