摘要
多粮型曲酒芳香浓郁,醇厚丰满,味绵长。其工艺特点为:多粮共酵,循环跑窖,固液结合,较高的出(入)窖酸度及入(出)窖淀粉;较低的出(入)窖水分,独特的包包曲,粮糟平米查配料,分层出醅、量质摘酒,香糟包粮发酵。配料比为高粱40%,大米22%,糯米18%,小麦13%,玉米7%。粮醅比1∶4.5~4.8。用曲量为25%~26%,用糠量为22%~23%。多粮酒生产工艺复杂,技术水平高,以香见长,出酒率较单粮型低,应因地制宜,根据自己的实际情况安排生产。(丹妮)
Multiple-grains daqu liquor had mellow taste and dense flavor and long aftertaste.Its technical characteristics included the following points:fermentation of multiple grains,circular fermentation,solid-liquid combined fermentation,higher pit entry(out )acid-ity and pit entry(out )amylum content ,lower pit entry(out )moisture content ,specific center-higher starter,compounding of grains and fermenting grains,fermented grains got out the pits separately by layer,liquor storage according to liquor quality,and fermenta-tion of grains surrounded by flavoring distiller's grains.The proportioning ratio was40%sorghum,22%rice,18%glutinous rice,13%wheat and7%corn.The ratio of grains to fermented grains was1∶4.5~4.8.The use levels of starter and bran were25%~26%and22%~23%respectively.The production techniques of multiple-grains daqu liquor were complex and advanced.The main charac-teristic of the techniques presented in flavor.Liquor yield was lower than that of single-grain liquor.Therefore,the production should be arranged according to the practical conditions.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期48-50,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
多粮型曲酒
工艺技术
工艺参数
Luzhou-flavour liquor
multiple-grains daqu liquor
technique
technical parameter