提高北方浓香型白酒质量的研究

Improve the Quality of Luzhou-flavor Liquor in North China

辽宁西北地区的风大干燥、水质欠佳及冬夏温差太大等自然条件,不利于酿酒微生物的生长繁殖,致使浓香型白酒的品质存在某些欠缺。试验中,利用多粮发酵巧妙地添加大麦芽;借用酱香型白酒窖外高温堆积工艺;提高双轮底发酵温度等措施,克服了自然不利条件,使北方浓香型酒复合香气更加浓郁,品质大幅提升。

Liaoning northwest wind drying, Poor water quality and temperature difference between summer and winter is too large, natural conditions, not conducive to brew microbial growth and reproduction, resulting in Luzhou-flavor liquor quality exist some gaps. In experiment, using multiple grains fermentation cleverly add malt; use of Maotai-flavor liquor cellar, high temperature stacking technology; improve the double bottom fermentation temperature and other measures, to overcome the natural adverse conditions, make northern Luzhou-flavor liquor composite stronger aroma, greatly improves the quality of.