对曲酒入窖酸度认识的变迁

Developement of Cognition to the Acidity of Entry Pit in the Production of Daqu Liquor

在大曲酒工艺控制中 ,变传统的消极降酸为现在的积极利用酸 ,将入窖酸度由1.5～1.7度调整为2.0～2.2度 ,以实现产酒、产香并举。主要配套措施有 :提高入窖淀粉实现高酸升温 ,实施双轮薄层串蒸及“死醅”复活新工艺。

In the process of controlling Daqu liquor-making technology, we changed the traditional method of passive deacidification into the current method of positive application of acid by adjusting the acidity of entry pit from 1.5～1.7 to 2～2.2 to produce liquor and flavour simultaneously, and the main auxilliary methods were increasement of the amount of starch of entry pit for producing high acidity to increase the temperature and application of the new methods of “cross-steaming of seperate layer” and “reuse of fermented grains”.(Tran.by YUE Yang)