川法小曲白酒生产技(术七)

Production Techniques of Sichuan-type Xiaoqu Liquor(Ⅶ)

川法糯高粱小曲酒操作法的蒸馏工序操作包括放黄水、装甑、蒸酒、配糟管理;工艺操作控制参数:泡粮、初蒸复蒸时间,出甑粮醅水分,用曲量,配糟比例。川法包谷小曲酒操作工序包括:蒸粮、培菌、配糟入窖发酵和蒸馏。川法薯干小曲酒操作法工序有:泡粮、蒸粮、培菌、发酵、蒸馏等。(孙悟)

The distillation process of Sichuan Xiaoqu liquor by glutinous sorghum was as follows： yellow water discharge, steamer-filling, steaming, and management of grains blending. The control parameters during technical operation included grain-steeping time, primary steaming and secondary steaming time, moisture content of grains after steaming, starter use level, and grains blending ratio. The technical procedures of Sichuan Xiaoqu liquor by corn included grain steaming, starter culture, pit entry fermentation of blended grains, and distillation. The technical procedures of Sichuan Xiaoqu liquor by potato included grains steeping, grain steaming, starter culture, fermentation, and distillation etc. （Tran. by YUE Yang）