摘要
新郎酒为浓酱兼香型酒的代表,利用国家名酒的资源优势,将大曲酱香型白酒和浓香型白酒相结合,采用分型发酵产酒、精心勾调的"两步法"生产工艺,根据自身特点,创新了科学的生产工艺,形成了合理的产品结构,使新郎酒浓香、酱香和谐兼有、风格独特。对酱香工艺部分的创新:①将高粱破碎度由20%左右调整为5%以内;②提高制曲品温。③适当延长了每轮次的发酵期。浓香型原酒采用多粮型和单粮型相结合的生产工艺,并创新了培养液翻窖技术,为新郎酒的勾兑调味提供优质基酒。
Langjiu,as the representative of Luzhou-Maotai-flavor liquor,has successfully integrated the features of Maotai-flavor Daqu and Luzhou-flavor liquor.Its production has adopted two-step technology（fermentation according types and careful blending）.The technical innovation in its Maotai-flavor production process covers： 1.breakage degree of sorghum regulated from about 20 % to within 5 %;2.increasing starter-making product temperature;3.prolonging the fermenting time of each production turn properly.The technical innovation in its Luzhou-flavor production process covers： 1.the combination of single-grain production techniques and multiple-grain production techniques;2.new pits-turning techniques by culture liquid to provide quality base liquor for the blending and flavoring of Langjiu.（Tran.by YUE Yang）
出处
《酿酒科技》
2011年第4期53-54,59,共3页
Liquor-Making Science & Technology
关键词
白酒
浓酱兼香
工艺特点
创新
liquor
Luzhou-Maotai-flavor
technical characteristics
innovation
