矢志不移 金石为开——金裕皖酒业低醉白酒研发纪实

No Difficulty Is Insurmountable If One Sets One's Mind on It——Documentary Records of the Development of Low-drunk degree Liquor in Jinyuwan Distillery

金裕皖酒业在行业中首倡白酒的"醉度"概念,并提出了醉度的科学测定方法。试验表明,酒精成分是白酒致醉的最主要物质,白酒中复杂成分的强度,决定了白酒的醉度;制定出"三粮制曲"、改用"小米查"作盖糟、高温摘酒、陶坛高温储酒等低醉原酒的创新工艺;形成了"采用多粮制曲、多粮配料、培养多菌窖泥、坚持长期发酵、创新陶坛储存、进行绿色勾调"的金裕皖低醉白酒的六大基础工艺。

Jinyuwan Distillery proposed ＂drunk degree＂ for the first time in liquor-making industry, and put forward scientific measuring methods of drunk degree. The experiments revealed that alcohol is the main substance inducing liquor drunk and the complex compounds in liquor are the determinants of drunk degree. In order to produce low-drtmk liquor in Jinyuwan Distillery, some innovative techniques had been developed including starter-making by three kinds of grains, grinding corn granules used as covering grains, liquor receiving at high temperature, and high-temperature liquor-storage in pottery jar etc. Besides, six basic techniques should be adhered in the production including starter-making by multiple grains, the mixture of multiple grains, culture of pit mud by multiple bacteria, long-term fermentation, pottery jar storage, and green blending.