多粮型酒在川西的生产与实践

Production Practice of Liquor with Multiple Kinds of Grains as Essentials

多粮型酒以高粱、小麦、玉米、大米、糯米为原料 ,其配比分别为37 % ,15 % ,8 % ,21 %和19 % ,用曲量24% ,辅料糠壳用量20 %左右 ,入窖温度17～18℃ ,顶火温度32～40℃ ,入窖淀粉冬春20 %～22 % ,夏季18 %～20% ;入窖酸度冬春1.7以下 ,夏季2.4以下 ,60度酒平均出酒率41.5% ,优级品率50 %。其理化指标分析结果表明 ,多粮型酒的酸酯醛醇含量均较单粮型高 ,发酵时间85天左右 ,较单粮型60天长 ,出酒率亦高5 %。但综合成本较单粮型高1000元/t以上。(庞晓)

Liquor with multiple kinds of grains as essentials is produced according to the following techniques: sorghum, wheat, corn, rice and glutinous rice as essentials with their charge ratio 37 %, 15 %, 8 %, 21 % and 19 % respectively; use level of Daqu and bran were 24 % and about 20 % respectively; temperature for pit entry at 17～18 ℃ and temperature for firing at 32～40 ℃; the content of amylum for pit entry was 20 %～22 % in winter and spring and 18 %～20 % in summer; the acidity for pit entry was less than 1.7 in winter and spring and less than 2.4 in summer; the average liquor yield rate for 60 %(v/v) liquor was 41.5 % and the quality rate was 50 %. The analysis of physical and chemical indexes of the liquor indicated that it had higher contents of acids, esters, aldehydes and higher alcohols than liquor with single kind of grain as essentials, and its fermentation period was about 85 days-25 days longer than liquor with single kind of grain as essentials and liquor yield rate was also 5 % higher,but its production costs was more than 1000 RMB/t higher.(Tran.by YUE Yang)