传统工艺在多粮酿酒生产中的实践与应用

Practice of Traditional Techniques in the Production of Multiple-grains Luzhou-flavor Liquor

多粮浓香型白酒质量与酿酒工艺及工艺参数的控制息息相关。对多粮酿酒生产中的原料配比;高粱、小麦、稻壳、水等主要原辅料及质量要求;高粱、大曲等原辅材料预处理;配料比例及其操作;装甑、蒸馏、摘酒、蒸粮糊化、加浆、晾茬、下曲、入池等工艺参数控制进行了叙述、讨论。

The quality of multiple-grains Luzhou-flavor liquor was closely related to liquor-making techniques and the control of technical parameters. In this paper, the key technical parameters and the related requirements were discussed： the proportioning of raw materials, quality requirement of main raw materials including sorghum, wheat, rice husk, and water, the pretreatment of raw materials including sorghum and Daqu etc., ingredients ratio and the corresponding operation, and technical parameters control in steam-filling, distillation, storage, grains-steaming, water-addition, cooling, and pit entry etc. （Tran. by YUE Yang）