武陵酱香型白酒工艺创新——控制酱香大曲酒前3轮次出酒率工艺研究(Ⅱ)

Technical Innovation of Wuling Maotai-flavor Liquor Research on the Approaches to Control Liquor Yield of Maotai-flavor Daqu in the Preceding Three Production Turn (II)

对酱香白酒生产过程高粱粉碎率、酱香大曲粉碎率、原料配比、堆积发酵等工艺进行创新和优化,可有效控制酱香大曲酒前3轮次酒的出酒率;改善前3轮次酒的口感;提高第4第～6轮次优质酒出酒率5%～6%,提高整个轮次酒出酒率1%～2%。

Technical innovation was carried out in grinding degree of sorghum, grinding degree of Maotai-flavor Daqu, proportioning of raw materials, and high-temperature accumulation etc. during the production of Maotai-flavor liquor, which could effectively control liquor yield and improve liquor quality in the preceding three production turn, increase quality liquor yield by 5 %-6 % in the fourth and the sixth production turn, and increase liquor yield by 1%--2 % in the whole production turns.