汾酒酿造生产规律解析

Analysis of Principle of Fenjiu Making

汾酒酿造的规律,大[米查]“前缓、中挺、后缓落”,二[米查]“前紧、中挺、后缓落”,需要优质的原料和精细的操作,精细的操作总思路是引导有益菌,抑制有害菌;具体措施包括:控制水分,调控温度。

The principle of Fenjiu making is that the temperature of Dazha fermentation should be control as"slowly increase in the early stage,keeping steadily in the middle stage,and slowly decrease in final stage".While for Erzha the control should be"tightly in the early stage,steadily in the middle stage,and slowly decrease in final stage".High-quality raw materials and fine operation are required.The general idea of fine operation is to enhance beneficial bacteria propagation and inhibit harmful bacteria growth.Specific measures include:controlling moisture and temperature.