谈北方酱香云门陈酿酒下、糙沙润粮操作要点及其重要性

Study on the Processes of Grains Input,Wetting and Steaming in the North Maotai-flavor Yunmen Aging Liquor Production

通过对北方酱香云门陈酿酒下、糙沙润粮时间、润粮方法、蒸粮时间、蒸粮生熟度的探讨与研究,发现润粮对各轮次出池水份、出池酸度、出酒率有较大的影响,因此重视酱香型大曲酒下、糙沙润粮操作非常重要。

In this research, the procedures of grains input, wetting and steaming were studied. It was found that grains wetting had a significant influence on the moisture content, acidity and yield of the liquor yield at different production cycles. Therefore, the operations of grains input, steaming and wetting are quite important to the production of the Maotai-flavor Daqu liquor.