多粮小曲清香型白酒生产工艺

Production Techniques of Multiple-grains Fen-flavor Xiaoqu Liquor

对高粱、小麦、大麦、荞麦几种酿酒原料的营养成分进行了分析,采用多粮混合发酵生产工艺,所生产的小曲清香型白酒质量较优,口感显得香、雅、甜、净;同时采用多粮混合发酵为微生物提供了丰富的营养,创造了适宜的环境,该生产工艺打破了小曲白酒传统单一的生产模式,使多粮小曲白酒生产成为现实。

Based on the analysis of nutrient components of liquor-making raw materials such as sorghum, wheat, barley, and buckwheat etc., mixed fermentation of multiple grains was adopted to produce Fen-flavor Xiaoqu liquor with high quality. The produced Xiaoqu liquor had elegant, pure and enjoyable taste. Meanwhile, mixed fermentation of multiple grains could provide rich nutrition for microbes and create a suitable production environment. The use of such technique had broken the traditional single production pattern of Xiaoqu liquor and the production of multiple-grains Xiaoqu liquor had come true.