机械化善酿酒的生产工艺优化

Optimization of Mechanized Production Techniques of Shanniang Rice Wine

就机械化善酿酒的生产工艺进行分析,提出优化生产工艺。改变原来机械化善酿酒的配方及工艺,不再以贮存1~3年的陈元红酒代水酿制,即采取以酒制酒的双套酒法生产工艺。而是在生产时改变了配料的比例,增加了糯米的投入量,直接发酵而成。

In this paper, mechanized production techniques of Shanniang rice wine were analyzed and the optimized techniques were put forward as follows： changing previous production formula and production techniques （Chenyuan rice wine stored for 1-3 years not used any more）, and changing the ratio of wine-making materials （increasing the use level of glutinous rice for direct fermentation）.