新疆地区五粮浓香白酒酿造工艺技术探讨与应用

Discussion and Application of Wuliang Luzhou Flavor Liquor Making Techniques in Xinjiang Region

五粮浓香型白酒的复合感是最重要的,因为必须有老窖池才能生产出这种酒,工艺要求精工细作,通过酿制、陈放,达到香气浓郁的效果。粮香、窖香、陈香等多种高级香气融合在一起,口感上要求：绵、甜、净、爽。新疆第一窖古城酒业有限公司固态五粮酿酒工艺,是参照四川五粮液白酒的生产方法,以高粱、大米、玉米、小麦、荞麦等为原料,以小麦和豌豆制成的中、高温大曲为糖化发酵剂。采用的酿造工艺是：＂泥窖固态发酵,续糟（或糟）配料,混蒸混烧,双轮底发酵＂。采用原窖法生产,传统发酵期30~45d,为增加香味、质量,可延长40~60d,缓火蒸馏,＂断花＂摘酒,分级储存,勾调设计等酿造工艺酿造而成的。其主体香味成分为己酸乙酯为主体香,酒质特点为：无色或微黄色,清亮透明,窖香浓郁,甜绵爽净,纯正协调,余味悠长。

The complexity is the most important character for Wuliang liquor, because this kind of liquor can only be produced in the old cellar through delicate process, the brewing, and aging to fulfil the effect of elegant fragrance. The aroma of grain, cellar, and aging etc. is fused without being defiled. Soft, sweet, clear and cool taste is required. The solid Wuliang liquor making process of Xiangjiang Number One Cellar Gucheng Liquor Co. Ltd consulted the Sichuan Wuliangye liquor production method, using sorghum, rice, corn, wheat,buckwheat and other grains as raw materials, and medium and high temperature koji made from wheat and peas as saccharification and fermentation agent. Brewing process is ＂cellar mud solid-state fermentation, continuous supplementation of fermented grain（fermented grain） for ingredients, mixed steamed and mixed firing, and double round bottom fermentation＂. Our company uses the original cellar production, and traditional fermentation period is 30 to 45 days. In order to enhance the flavor and improve quality, the fermentation period can be extended to 40 to 60 days. The mild fire distillation, ＂broken flowers＂ liquor selection, grading storage, blending design and other techniques are used in liquor making. Liquor＇s main flavor ingredient is ethyl caproate, and liquor quality characteristics are colorless or slightly yellow, clear and transparent, cellar-rich fragrant, sweet and clear with good coordination and long aftertaste.