北方地区浓香酒多粮酿酒工艺创新与推广

Innovation and Promotion of Multi-grain Brewing Process of Luzhou Flavor Liquor in Northern Area

宋河酒业公司根据公司所处的地理位置及具体情况,经过大量实验,摸索出了适合自己酿造风格的五粮配比工艺,包括五种粮食的配料比例及入池、蒸酒、窖池管理等具体工艺要求,实验结果表明:与对照样相比,试验样己酯提高68mg/100mL,乳酯平均下降18mg/100mL,总酯提高43mg/100mL,试验酒样的感官指标也优于对照酒样,说明宋河酒业五粮配比及工艺比较适合北方多粮酒生产,克服了完全模仿南方多粮酒生产工艺生产多粮酒的缺点,降低了生产成本、提高了白酒质量。

Songhe Liquor Industry Co.,Ltd has developed its own ratio process of five foodstuff ingredients according to its geographical location and specific circumstances.The process included the ratio of five foodstuff ingredients,the cellar input,distillery,cellar management,etc.The experimental results showed that the content of ethyl caproate increased 68 mg/100mL,ethyl lactate decreased 18mg/100mL on average,and total ester increased 43mg/100mL,compared with those of control.Besides,the sensory indexes were better than those of control.These indicated that Songhe＇s five foodstuff ratio and its process were more suitable for the Northern multi-grain liquor production,and they overcome the shortcomings of complete mimic of the Southern one.The production costs were reduced and the quality of liquor was improved.