影响白酒生产入窖酸度工艺条件的研究

Investigation on the Technical Conditions Influencing Pit Entry Acidity of Distilled Grains

研究了入窖前拌粮、拌稻壳、蒸煮、打量水、摊凉等工艺操作对糟醅酸度变化的影响。结果表明,拌粮和蒸煮对糟醅的酸度变化影响最明显,其次是打量水,其他操作对降酸影响不明显。因此,严格控制工艺过程中的关键步骤,有利于控制糟醅入窖的酸度,提高酒体质量。

The effects of technical operations such as grains mixing before pit entry, husk mixing, steaming, water proportioning and cooling etc. on the acidity of distilled grains were investigated. The results showed that grains mixing and steaming had evident effects on the acidity of distilled grains, then water proportioning had less effects on it, and other operations had only slight effects. Accordingly, strict management of the key technical operations was helpful for the control of the acidity of distilled grains for pit entry and the improvement of liquor quality.