中国小曲酒的调查与研究(上)

Investigation in China Xiaoqu Liquor(Part 1)

小曲酒酿造具有生产设备简易、发酵周期短、出酒率高、酒质醇和等诸多优点。将全国不同地区小曲酒的生产技术和科研情况进行总结，详细叙述了制曲的发展史、小曲菌种的选育、小曲质量检测、小曲酿造技术的特点等问题。重点对小曲酿酒的生产经验进行了总结，分别对以糯高粱和玉米为原料生产小曲酒的操作方法及在生产中应注意的问题，包括蒸粮、培菌、发酵、蒸馏等进行了详细介绍，并剖析了小曲酒香味成分。

Producing Xiaoqu liquor has many advantages,such as the production furniture simple, the fermentation period short,the yield of liquor high and the liquor quality better,etc.This article summed up the production technology and research of Xiaoqu liquor in different areas all over China.It was described in detail on the history of the developments of Xiaoqu making,the selection of Xiaoqu strain,the test of Xiaoqu quality,the feature of the fermentation technology of Xiaoqu etc.The emphasis of this article was summing up the experience of making liquor with Xiaoqu.The operation process and the heed problems in the production of Xiaoqu liquor with glutinous sorghum or corn as raw materials,such as steaming grain,cultivating microbin,fermentation,distillation,etc.were stated completely. The aroma components of Xiaoqu liquor were analysed.