高质量原酒是生产浓香型低度白酒的关键

Quality Brut Liquor Is the Key to Produce Low-alcohol Luzhou-flavor Liquor

为保持低度白酒中足够的香气成分,选用香味物质含量高的高质量基酒尤为重要。要获取高质量的原酒应从工艺上加以解决。在浓香型低度白酒生产中,利用己酸菌发酵液生产高质量原酒便是一个有效的措施。此外,双轮底、多轮底发酵工艺是既简单又很有效地获取优质酒的办法。回窖发酵和翻沙窖也都可以提高原酒的质量。

In order to keep enough aroma compositions in low-alcohol liquor, the selection of base liquor of high aroma composition content is of vital importance. The production of quality base liquor is dependent on technical innovation. In the production of low-alcohol Luzhou-flavor liquor, the use of caproic acid bacteria fermenting liquid could effectively improve base liquor quality. Besides, double bottom fermentation and multiple bottom fermentation are simple and effective measures. And secondary fermentation in pits and sand-cast pits could also improve base liquor quality. （Tran. by YUE Yang）