利用双轮糟醅加快浓香窖池老熟的方法

Make Use of the Two Rounds of Fermented Grains to Quicken the Old Ways of the Thick Fragrant Cellar

新投产浓香白酒采用新建窖池进行发酵,有一段缓慢的老熟期,较长一段时间内窖池窖泥有益菌少,酒醅糟情差,产品质量差。"双轮法"发酵是提高浓香质量的常用措施,但目前浓香型白酒的双轮糟,蒸完酒后即作为丢糟处理,一是残余淀粉没有得到有效利用,造成浪费;二是双轮糟中的残留香味成分没有被重复利用。因此我们采用了"双轮配料、养米查挤回"工艺,达到了以糟养窖、以窖养糟的目的,可以显著加快新窖的老熟速度,从而快速提高浓香酒产质量。

he new production of luzhou-flavor liquor was made by the new pit pool,and there was a slow aging period.In the long period of time,the pits had little beneficial bacteria,the fermented grains were bad,and the product quality was poor."Double"fermentation is commonly used measures to improve the quality of aroma,but the current luzhou-flavor liquor two-wheel worse,steamed after having lost as bad treatment,is a residual starch are not effectively use,cause waste;Second,the residual aroma component of the double wheel is not reused.So we adopted the"double burden,raising this crowded back to the"technology,has reached the worse for the purpose of the cellar,cellar for bad,can significantly speed up the new cellar old practice,to rapidly improve the quality of aroma of wine productio