浓香型白酒生产低温入窖和控温措施

Investigation on Low Temperature Pit Entry & Temperature-controlling Measures in the Production of Luzhou-flavor Liquor

浓香型白酒生产低温入窖的好处有:有利于醇甜物质的形成、控酸产酯、控制高级醇的形成、抑制有害菌的繁殖生长、加速新窖老熟和稳定提高酒质。低温入窖的控温措施有合理调整生产时间、使用高温曲、降低原料和曲块的粉碎度、打高温量水、适当控制入窖淀粉含量、控制酸度和回酒发酵。(孙悟)

Low temperature pit entry is helpful for the formation of pure sweet substances. Besides, it could inhibit the formation of higher alcohol and the growth and proliferation of harmful bacteria, control acid content and produce esters, and advance the aging of new pits and improve liquor quality. The temperature-controlling measures of low temperature pit entry cover the followings： appropriate regulation of production time, use of high temperature starter, decrease of grinding deglee of raw materials and caky starter, use of high temperature water, proper control of pit entry starch content, and proper control of acidity and reflux liquor fermentation.