期刊文献+

北方多粮型曲酒的研制

Development of Multiple-grains Daqu Liquor in Northern China
下载PDF
导出
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)
机构地区 山东微山酒厂
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
  • 引文网络
  • 相关文献

参考文献2

二级参考文献6

  • 1肖静锋.试论跑窑与本窑循环之利弊.四川浓香型曲酒学术论文集[M].,1990,11.81.
  • 2刘沛龙.试论五粮液酒的感官质量与酒中主要向量成分的关系.四川浓香型曲酒学术论文集[M].,1990,11.59.
  • 3刘沛龙.试论名酒的传统优良风格和酒体美[J].四川酿酒,1979,(3):3-13.
  • 4张秀琴.浓香型大曲酒的成分与风格的研究[J].四川酿酒,1979,(3):37-55.
  • 5肖静锋.试论跑窑与本窑循环之利弊[J].酿酒科技,1987,(3):14-17.
  • 6李永寿.高粱与酿酒.四川浓香型曲酒学术论文集(内部)[M].,1990,11.46.

共引文献8

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部