提高二轮次面糟酒出酒率的研究

Research on Improving the Yield of Liquor from the Up Fermented Grains at the Second Production Turn

不同的入窖方式、面糟量、封窖时间对酱香型白酒生产过程面糟酒的产量、质量都有影响。采用横切面入窖、增加窖面糟、延长封窖时间、做好窖期管理,可以提高面糟酒的产量、质量,实现产量、质量的双丰收。

Different pit entry ways, surface fermented grains amount, and pit-sealing time would influence the quality and the yield of liquor from the up fermented grains in the production process of Maotai-flavor liquor. The following approaches could be applied to improve the quality and the yield of liquor from the up fermented grains cross-section pit entry, increasing up fermented grains amount, prolonging pit-sealing time, and proper management in pit cycle.