用化验数据科学指导白酒生产

Scientific Guidance for Liquor Production by Chemical Tests Data

通过总结历年的生产化验数据 ,包括入窖粮醅的粮醅比、粮糠比、粮水比及温度、水分、酸度、淀粉及粮曲比 ;出窖酒醅的水分、酸度、残余淀粉及酒度等 ,找出最佳配比方案 ,用以指导生产。指出根据计算 ,以增、减粮调节入窖粮醅的淀粉含量 ,出窖淀粉在10 %以上时应减粮。加大糠壳用量也是降低淀粉含量和降酸的措施之一 ,但应控制量。量水的加量应视出窖酒醅的水分而定 ,可按粮、糠、醅的配比计算。此外 ,根据化验数据 ,采用适当措施控制出窖酒醅和入窖粮糟的酸度 ,出窖酒醅的酸度控制在旺季2.5～3.0,淡季3.0～3.5;入窖粮醅酸度控制在旺季1.2～1.7,淡季1.7～2.0。(单雨)

The optimal proportioning program was made as the scientific guidance for liquor production through summarization of the chemical tests data in the past years including the proportion of grains and fermented grains, grains and rice polishings, grains and water for pit entry; temperature; moisture content; acidity; starch content proportion of grains and koji; and the moisture content, acidity, residual amylum and alcohol content of the fermented grains out of the pit. According to the calculation, addition or reduce of the grains is a measure to regulate the amylum content of grains-fermented grains for pit entry and we should reduce the grains when the amylum content out of pit is above 10%. Meanwhile, proper addition of the rice brans using quantity is also an effective way for reducing the amylum content and the acidity. And the regulation of the water sprinkling on the cooked grain should refer to the moisture content of the fermented grain out of pit which could be calculated by the proportion of grains, rice brans and fermented grains. Besides, the acidity of fermented grains out of pit (2.5～3 in midseason and 3～3.5 in offseason) and the grains for pit entry (1.2～1.7 in midseason and 1.7～2.0 in offseason) should be controlled by proper measures.(Tran.by YUE Yang)