谈宋河酒生产工艺及其风格特点

Discussion on Songhe Liquor Making Process and its Style Characteristics

在介绍了宋河酒生产工艺及参数的基础上,重点介绍了其工艺特点:优越的地理环境有利于酿造优质白酒;科学的窖池容积确保了窖泥与酒醅接触的单位面积最大化;多菌种复合养窖液的应用增加了优质老窖的使用周期;北方特色的五粮生产工艺为酿造优质白酒提供了有力保障;中高温曲作为糖化发酵剂有利于酒的香味物质形成;将每年压窖扔糟进行科学地入窖再利用提高了原料利用率;有益微生物在大曲生产和酿酒生产中的应用保证了粮醅正常的糖化与发酵;多种调味酒的应用丰富了宋河酒质量的内涵;工艺参数的严格执行和细化管理保证了基酒质量的稳定提升;将陈曲作为糖化发酵剂有利于提高白酒质量和产量;基础酒的合理贮存与有效的组合提高了宋河酒质量、稳定酒体风格。

Based on the process and parameters of Songhe liquor making, the characteristics of the process is emphasized as follows： the scientific cellar capability assures the maximum contact area between cellar mud and fermented grain; application of multi-strain cultured cellar liquid extends the usage period of good quality cellar; five foodstuff ingredients process with northern area characters strongly ensures the good quality liquor making; medium and high temperature koji as saccharification and fermentation agents facilitate the fragrant substance formation; the application of good microbes in the koji and liquor making ensures the normal saccharification and fermentation of the grain; application of variety of flavor liquor enriches the content of Songhe liquor quality; use of aged koji as saccharification and fermentation agent facilitates the improvement of liquor quality and production; the proper storage and combination of base liquor improve the Soughe liquor quality and stabilize the liquor body style.