生态洞酿车间小曲清香型白酒工艺研究

Study on the Process of Xiaoqu Fen-flavor Baijiu Ecological Cave Brewing Workshop

利用某酒厂生态洞酿车间的恒温恒湿的气候条件,全年连续生产小曲清香白酒,摸索出符合生态洞酿车间特点的小曲清香白酒生产工艺。通过研究小曲清香生产工艺中泡粮、糊化、糖化做箱、发酵条件,形成生态洞酿车间小曲清香生产工艺条件。结果表明:生态洞酿车间夏季温度在25~30℃,冬季温度控制在15~20℃。小曲清香工艺条件为泡粮采用常温水,比例为1∶2,糊化后水分含量控制在53%~57%,糖化做箱24 h左右,配糟冬季1∶2.2、夏季1∶2.6,配糟量随气温调整,可达到馏酒前糟醅状态良好、出酒产质量稳定,生产工艺变化不大,糟醅温升情况正常,基酒产质量在不同季节没有显著差异。

In this paper, the climate conditions of constant temperature and humidity in the ecological cave brewing workshop of a distillery are used to continuously produce Xiaoqu Fen-flavor Baijiu throughout the year, and the production process of Xiaoqu Fen-flavor Baijiu that meets the characteristics of the ecological cave brewing workshop is explored.In this project, the process conditions of Xiaoqu fragrance production in the ecological cave brewing workshop are formed by studying the conditions of grain soaking, gelatinization, saccharification,box making and fermentation in the Xiaoqu fragrance production process.The results showed that the temperature of the ecological cave brewing workshop was 25~30℃ in summer and 15~20℃ in winter. The technological conditions of Xiaoqu fragrance are that the normal temperature water is used for soaking grain, the ratio is 1 ∶2, the water content after gelatinization is controlled at 53% ~57%, the saccharification is made in the box for about 24 hours, the mixed grains are 1∶2.2 in winter and 1∶2.6 in summer, and the mixed grains amount is adjusted with the temperature, so that the fermented grains before distilling are in good condition, the quality of the liquor is stable,the production process changes little, the temperature rise of the fermented grains is normal, and the quality of the base liquor is not significantly different in different seasons.