用大米酿造浓香型大曲酒的工艺研究

Research on the Technology of Luzhou-flavour Daqu Liquor with Rice as Material

大米要求淀粉含量68 %以上 ,粉碎成8～12瓣 ,过40目筛的占30 % ,谷壳经预蒸后配醅入窖发酵 ,发酵周期以40～45天为宜。试验结果表明 ,原料出酒率达40 %以上 ,酒质接近高粱大曲酒 ,窖香浓郁 ,较绵甜爽净 ,回味较长。

Rice, with its amylum content above 68 % , was crashed into 8～12 valvula and 30 % of which was managed by 40 screen sieving. The chaff, mixed with unstrained liquor after beforehand steaming, was put into the pits for fermentation and the optimal fermentation period was about 40～45 days. The experimental results suggested that the liquor yield of raw materials exceeded 40% and the liquor quality was softly elegant with delicious aftertaste similar to the quality of sorghum daqu liquor.(Tran.by YUE Yang)