初探固态法小曲酒质量的提高

Investigation on Quality Improvement of Xiaoqu Liquor by Solid Fermentation

以土曲为糖化发酵剂,优质玉米、高粱等为原料,采用先糖化后发酵,清蒸续米查全固态法发酵生产小曲白酒。其工序包括:浸泡、蒸煮、做箱培菌、进池发酵、出池蒸馏、半成品酒贮存、勾兑、成品酒。要提高小曲酒的质量,必须做到增香除杂;确定酒的典型风格;掐头去尾,量质摘酒和分级贮存。小曲酒的勾兑要注意各种等级酒之间的比例、老酒和新酒之间的比例、不同季节产酒之间的比例和不同原料产酒之间的比例。(孙悟)

The production process of Xiaoqu liquor was as follows： Mud starter as ferment after saccharification, quality corn and sorghum as raw materials （sacchafification first and then fermentation） by solid fermentation, then steeping, cooking, bacteria culture, pit entry fermentation, pit-out distillation, storage of semi-finished liquor, and finally blending to produce product liquor. In order to improve the quality of Xiaoqu liquor, the following operation must be practiced： aroma strengthening and off-flavor removal, determination of typical liquor styles, removal of head liquor and ending liquor, and liquor storage according to quality and liquor grade. Besides, the following problems should be under proper control during the blending of Xiaoqu liquor： the proportion between liquor of different grade, the proportion between flesh liquor and aged liquor, the proportion between liquor produced in different seasons, and the proportion between liquor by different raw materials. （Tran. by YUE Yang）