探索北方多粮酿酒工艺及操作要点

Investigation on the North Multi-grain Liquor Making Process and the Operating Points

宋河酒业于2005年开始进行多粮型白酒生产工艺探索,经过大量的试验和探索,逐步摸索出一系列的较为科学合理的工艺参数,制订出具有本公司特点的北方多粮酿酒工艺的原料配比、主要原辅料和质量要求及工艺操作要点,解决了江淮白酒"增己降乳"等问题,增强了浓香型白酒主体香——己酸乙酯的含量,完善了酒体风格,使基酒质量口感及饮后舒适度明显提高。

Multi-grain liquor making process has been investigated since 2005 in Songhe Liquor Industry Co.Ltd.Through large amounts of experiments,a serial of scientific technical parameters was obtained.The ratio of materials,the quality demand of major auxiliary material and operating points for North multi-grain liquor making process were decided.The problems such as ＂increase of caproic acid and decrease lactic acid＂ were solved.The content of ethyl caproate,the major fragment component in Luzhou flavor liquor,was enhanced,and the style as well as the quality of the liquor was improved.The consumer feels more comfortable after drinking the liquor.