稳定酱香型酒生产工艺是发展贵州二三类酱香型白酒企业的基础

The Stabilization of Maotai-flavor Liquor Production Techniques Is the Base for the Development of Grade Ⅱ & Grade Ⅲ Maotai-flavor Liquor-making Enterprises

以酱香型白酒生产的制曲、润粮、堆积发酵、入窖发酵、蒸馏、贮存等关键工艺工序为对象,对贵州二三类酱香型白酒生产企业的生产工艺进行分析,从高温大曲生产、酱香型大曲酒生产及原酒的贮存老熟等方面提出了稳定贵州二三类酱香型大曲酒生产、提高酱香型酒品质的工艺措施。(孙悟)

The production techniques in Grade Ⅱ ＆amp; Grade Ⅲ Maotai-flavor liquor-making enterprises were analyzed including starter-making,grains moisturing,stacking fermentation,pit entry fermentation,distillation and stroge etc.The stabilization of Maotai-flavor Daqu production techniques and the techniques to improve Maotai-flavor liquor quality were put forward from the aspects including high-temperature Daqu pro-duction,Maotai-flavor Daqu production and the storage and aging of base liquor etc.