固态法小曲白酒出现怪味的解决方法

Solutions to Strange Taste in the Production Process of Xiaoqu Liquor by Solid Fermentation

固态法小曲白酒生产过程中易使酒产生苦味、涩麻味、霉味,出现甲醇重、总酯少、酒质酒率低等现象,这与酿酒原料、工艺、发酵设备和所用工具的卫生状况等有关,只有严格控制原料质量、严格工艺操作、合理添加曲药、合理设计发酵池等,才能解决固态法小曲白酒生产过程酒出现的怪味和提高酒质酒率。(孙悟)

Some problems easily occurred in the production of Xiaoqu liquor by solid fermentation such as bitterness, harsh taste, stale odor, high methanol content, low total esters content, inferior liquor quality, and low yield etc., which were related to raw materials, techniques, fermentation equipments, and the sanitary status of the used tools etc. In order to settle such problems and to improve liquor yield, the following measures should be practiced in the production：strict control of raw materials quality, strict management of technical operation, adequate addition of starter, and design of appropriate fermentation pits etc.