浅析冬季浓香型白酒生产工艺的调节

The Regulation of the Production Technology of Luzhou-flavour Liquor in Winter

为稳定冬季浓香型白酒的产质量，为度夏压排打下基础，采用调节入窖淀粉浓度至１５％～１６％；辅料用量第一排２８％，第二排２５％，第三排３０％，第四排２５％，以后不变；高温曲用量６％。试验结果表明，基础酒未出现苦味现象。还叙述了冬季发酵异常池口的生产工艺调节方法等。

To stablize the yield and quality of Luzhou-flavour liquor in winter and to lay a foundation for arrangement in summer,the concentration of starch entered into the fermentation pit was adjusted to 15%～16%,the supplement raw materials in the first row was 28%,in the second row 25%,in the third row 30% and in the fourth row 25%,after that there was no change.The usage quantity of high temperature Daqu was 6%.The experimental result showed that there was no bitterness in the basic liquor.The technological regulation methods of the unnormal fermentation pit in winter were described.