云南小曲白酒玉林泉的传统工艺

Investigation on Traditional Production Techniques of Yun'nan Xiaoqu Liquor——Yulinquan Liquor

云南小曲白酒是我国小曲白酒生产工艺中的一大酒种,秉承云南特有的传统小曲小罐工艺纯粮酿造。其工艺特点:以河北大花白糯高粱为原料,采用纯种根霉和酵母作菌种,用曲量小,出酒率高;主要工艺点有:原料浸泡、清洗、蒸煮、出甑、吹凉、撒曲、糖化、发酵、蒸馏、陈酿、勾兑;用曲量夏季为0.5%,冬季为0.6%;糖化入箱温度冬天为26～28℃,夏天为25～27℃;发酵粮与糟比例夏季1∶0.8,冬季1∶0.9～1.1,发酵时间以35d为宜。

Yun＇nan Xiaoqu liquor belongs to one of the main Chinese Xiaoqu species and is produced by traditional Yun＇nan Xiaoqu production techniques （pure grains production by small pot）. Its technical characteristics cover： glutinous sorghum in Hubei used as raw materials, pure-bred rhizopus and yeast as microbial species, low use level of starter and high liquor yield. And the main technical points include： cleaning and steeping of raw materials, cooling, spraying starter, saccharification, fermentation, distillation, aging and blending. The use level in summer and in winter were 0.5 % and 0.6 % respectively, box-entry temperature for saccharification was at 26-28℃ in winter and at 25-27℃ in summer, the ratio of fermented grains and distiller＇s grains was 1：0,8 in summer and 1：0.9- 1.1 in winter, and 35 d fermentation was the best choice. （Tran. by YUE Yang）