摘要
通过对多粮小曲白酒生产工艺技术的试验,用高粱、小麦、玉米、大米、糯米为原料,采用中高温堆积润料法酿造多粮小曲白酒,通过加强箱上培菌管理,做好入池发酵,缓火蒸酒,大火追尾,出酒率达57%～60%,所产的多粮小曲白酒质量较优,口感显得香、浓、甜、净。这一生产技术打破了传统的小曲白酒生产,使多粮小曲生产成为可能。
The production techniques of Xiaoqu liquor produced by multiple grains were improved as follows： sorghum, wheat, rice, corn, and glutinous rice were used as raw materials, the technique of medium-high-temperature stacking moisture applied, strengthening bacteria culture management, proper operation of pit entry fermentation, liquor-steaming by slow fire and finally by intense fire. Through the above processing, liquor yield achieved 57 %～60 % and the produced Xiaoqu liquor had better quality and taste （taste presented as sweet, clean, strong and flagrant aroma）. Such technique was a break to traditional Xiaoqu liquor production and it made the production of Xiaoqu liquor by multiple grains possible. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第8期56-58,共3页
Liquor-Making Science & Technology
关键词
小曲白酒
多粮
工艺技术
Xiaoqu liquor
multiple grains
technique
