五粮液酿造技艺中入窖糟醅“疏松不糙,柔熟不腻”控制状态研究

Study on Scientific Control of Pit Entry Grains for the Production of Wuliangye

五粮液传统酿酒工艺中,要求控制入窖糟醅"疏松不糙、柔熟不腻",以达到利于发酵生香、提高优质品的目的。通过对"疏松不糙,柔熟不腻"的理解及实践感知,从母糟用量、粮粉用量、糠壳用量、水的使用、曲药用量等配料五要素的角度,以及母糟状态、粮食颗粒与母糟颗粒的接触情况、出窖糟含水量、润粮时间、糊化时间、摊晾操作等其他环节,介绍了酿酒生产中影响"疏松不糙,柔熟不腻"的主要因素。

Traditionally, in the production of Wuliangye, pit entry grains should be loose not rough, and cooked not greasy, and such status of pit entry grains is good for aroma-producing and improving quality product rate. The main factors influencing pit entry grains status were introduced in this paper from the angle of the use level of matemal grains, the use level of grains powder, the use level of bran, the use of water, and the use level of starter and other technical processing conditions such as the contact between grains granule and maternal grains granule, moisture content of pit-out fermented grains, grains moisturing time, grains gelatinization time, and grains drying etc. （Tran. by YUE Yang）