浓香型大曲白酒生产工艺探讨

Exploring of production process of strong aromatic DAQU alcoholic liquer

通过对以川酒为代表的浓香型大曲白酒目前主要的几种生产工艺原窖法、跑窖法、老五甑法的特点进行分析,在原窖法工艺基础上吸取了其它两种工艺优点,提出了通过延长发酵周期、双轮底糟发酵、人工培窖和加速窖泥老熟、回窖发酵等改进工艺的措施,在发酵和蒸馏上做到扬长避短,从而使生产达到优质高产、低消耗之目的。为浓香型大曲白酒生产提供新的理论依据。

This paper reviewed the production process of the strong aromatic DAQU alcoholic liquor with the vine of Sichuan as rcpresert and also analysed their charactenstie. Those process Yuanjiao ,PaoJiao and Laowuzeng. At the base of Yuanjiao process, some methods to improve process had been acquired through absorbiry the advantages of other process. And the methods were as follow proloying the ncubation period Shuanglundizao ferment, artificial forster cellar gouge, quikening cellar gouge stoke ale and rebate ferment, In the light of fermentation and ditilliong, the advantages were best to be showed. At the same time, high yield, high quality and low energy consumption could be acquired. And all of that give us the perfect support to produce strong aromatic DAQU alcoholic liquor.