新型酱香型白酒的生产

Production of New Type Maotai-flavor Liquor

新型酱香型白酒采用白曲、酵母曲、细菌曲和高温大曲作糖化发酵剂;采用清蒸混入和高温堆积工艺;采用清蒸谷壳作疏松剂,主料为高粱、小麦;发酵曲采用纯菌种扩大培养,酵母曲采用麦芽汁或糖化大米汁经卡氏罐培养后接种到麸皮上通风培养,细菌曲采用麸皮接种通风培养。工艺:采用两次润粮;熟粮与配糟、曲子拌匀堆积,堆顶品温46℃即可下窖;入窖条件:水分为50%,淀粉12%～18%,酸度1.4～2.3,发酵期20d。(孙悟)

New type Maotai-flavor liquor is produced as follows： baiqu, yeast starter, bacteria starter and high-temperature daqu as saccharifying ferment; the techniques of steaming mix and high temperature stacking applied; steaming chaff used as loosening agent with sorghum and wheat as main raw materials ; the preparation of fermenting starter by pure microbial species expanding culture ; the preparation of yeast starter by ventilated culture on bran husk aider inoculation of wort or saccharified rice by cultured in Carlsberg＇s culture vessel; the preparation of bacteria starter by ventilated culture of bran husk; grains moisture twice, even stacking of cooked grains and auxiliary grains and starter, all materials charged into pits as stack top temperature reached at 46 ℃ ; pit entry conditions including 50 % water content, 12 %～18 % amylum content, 1.4～2.3 acidity; and 20 d fermentation time. （Tran. by YUE Yang）