浓香型白酒酿造过程中“关键质量控制点”的确定与控制分析

Determination and Control Analysis of“Key Quality Control Points”in Brewing Process of Luzhou-Flavor Liquor

白酒是我国特色酒类,历史悠久类型丰富,有着独特的酿造工艺和复杂的质量标准。浓香型白酒作为销量较大的白酒类型,控制其酿造质量满足消费者对浓香型白酒的各项饮用需求,对浓香型白酒发展和白酒类型具有丰富积极的意义。基于此,结合浓香型白酒各项酿造程序,如原辅料、大曲、蒸煮和糊化、配糟入池、出池蒸馏等,对各个环节中能够影响最终酿造质量的关键节点进行分析,并根据关键质量控制点提出相应的防范措施,为有关企业的浓香型白酒酿造质量控制提供了借鉴。

liquor is our country's characteristic liquor,it has a long history,rich types,unique brewing technology and complex quality standards.Luzhou-flavor liquor,as a kind of liquor with large sales volume,is of great significance to the development of luzhou-flavor liquor and the abundance of liquor types.Based on this,combined with the various brewing procedures of luzhou-flavor liquor,such as raw materials,daqu,cooking and gelatinization,with the pool into the pool,out of the pool distillation,etc.,the key points affecting the final brewing quality were analyzed,and the corresponding preventive measures were put forward according to the key quality control points,which could provide reference for the quality control of luzhou-flavor liquor brewing in relevant enterprises.