原料与酿酒

Correlations of Raw Materials and Liquor-making

酿酒对原料品质是有选择、有要求的。原料品质不同,其出酒率不一,风味也不相同。淀粉含量高、蛋白质适中、脂肪含量低,并含适量单宁、灰分及粗纤维的原料是较好的酿酒原料。使用优良原料酿酒,可提高出酒率1.2％,并且酒质优、风味好（琼方）

It is well known that the liquor-making was selective to and postulated for certain standards of the qualities of raw materi-als. The disparities of the qualities of raw materials would have direct effects on liquor yield and liquor flavor. Those raw materials with higher contents of amylum, moderate contents of proteins and mineral ash and coarse fibers, and lower contents of fat are regard-ed as preferable raw materials for liquor-making. The application of quality raw materials in liquor production could increase liquor yield by 1.2% and make liquor quality and liquor flavor better.(Tran. by YUE Yang)