川法小曲白酒生产技术(一)

Production Techniques of Sichuan-type Xiaoqu Liquor(I)

川法小曲白酒是我国固态法小曲白酒的代表,历史悠久,在西南、中南各省深受喜爱,年产量数十万吨,主要以本地产的高粱、玉米、小麦、荞麦、大麦、青稞、稗子、稻谷、大米、薯类(鲜或干)等为生产原料。川法小曲白酒生产具有投资少、见效快、灵活性高等特点。近几十年来,先后总结出许多生产经验成果,现代生产技术也得到较快的发展。(孙悟)

Sichuan-type Xiaoqu liquor, as the representative of Xiaoqu liquor by solid fermentation in China, had long history and was popular in southwest China and in middle China with its yield nearly as millions of tons. The liquor was produced by local sorghum, corn, wheat, barley, highland barley, paddy, rice and buckwheat as raw materials. The characteristics of Sichuan-type Xiaoqu liquor production covered low investment, rapid economic return, and high flexibility etc.In recent decades, lots of production experience had been summed up and the rapid development of modem production techniques had been achieved.