白酒固液复合发酵模式研究

通过对固态发酵和液态发酵生产白酒在工艺、酒质、出酒率各方面的研究 ,得到了一种固液结合的复合发酵模式。生产试验表明 ,复合工艺出酒率较传统工艺平均提高了 3.0 % 。

By comparing solid fermentation with liquid fermentation in Chinese spirits making on technology, quality and the rate of spirits yield, we obtain a model of complex fermentation which combines solid and liquid fermentation .The results suggested that the rate of spirits yield is increase by an average of 3.0% to that of the traditional Chinese spirits technology, and the quality is the same with them.