北方酱香型白酒典型工艺研究

Research on Typical Process of Maotai flavor Liquor

总结探索北大仓酱香工艺,通过对北大仓酱香工艺路线、工艺特点的分析研究,确立适合于中国北方生产的酱香工艺路线。通过"加黄豆制作高温大曲","小料堆积","木海储存","大曲酱香、麸曲酱香工艺相结合",合理安排生产工艺周期。该研究对于提高北方酱香的出酒率,提升北方酱香的酒液质量具有一定的理论及实践指导意义。

Summary of exploration Beidacang technology of sauce, the Beidacang Maotai technological process and technological characteristics of analysis and research, established for Northern production technology of sauce. Through the increases in soybean production in high temperature Daqu＂, small material accumulation, wooden sea storage, the combination of Daqu Maotai, bran koji technology of sauce, reasonable arrangements for production cycle. The study to improve the North Maotai flavor liquor yield and enhance North Maotai flavor liquor quality has a certain theoretical and practical significance.