武陵酱香型白酒工艺创新——特殊润粮工艺的研究(第一报)

Technical Innovation of Wuling Mtaotai-flavor Liquor Research on the Special Grains Wetting Techniques (Report Ⅰ)

通过工艺创新,在下沙和造沙2轮次投粮全部采用四川糯红高粱(单宁含量较低),并由传统的润粮工艺改为新型特殊润粮工艺,既能达到发酵所要求的水分,又能去除高粱中大部分单宁,以减少单宁对酒质的影响,使前3轮次出酒的生涩味大为减少,酒质得到明显提高。

Sichuan glutinous sorghum containing lower tannin content was used in the production of the first two run fermentation. Besides, newly-developed grains wetting techniques instead of traditional grains wetting techniques were adopted, which could not onlyachieve the required fermentation moisture content but also remove most tannin from the sorghum （reducing tarmin＇s effects on liquor quality）. Through the above technical treatment, liquor quality got improved evidently and liquor bitterness （liquor produced in the first 3-cycle production） reduced greatly. （Tran. by YUE Yang）