生料酿酒技术存在的问题及改进方法

Problems of Liquor-making Techniques with Uncooked Materials and Their Innovation

生料酿酒技术酿制的生料酒目前尚存在的问题是有轻微的醪糟味 ,酒体粗糙 ,味淡 ,香味不协调 ,苦涩味重。改造方法 :①搭配使用复合原料 ,玉米30%～40% ,大米30 %～40% ,高粱10 %～20% ,小麦或麸皮5%～10 % ;②使用复合菌种、复合酶制剂 ;③防止杂菌污染 ;④加入氢氧化钠、高锰酸钾处理 ,并复蒸 ;⑤用调香调味酒改造。调制浓香型白酒 ,生料酒可使用50 % ,大曲酒20 %～30% ,酒精10 % ,调味酒、香精香料适量 ;调制清香型白酒 ,生料酒60%～70% ,清香大曲酒30 % ,酒头酒尾、香精香料适量。⑥大曲糟醅串蒸 ,另加10%～15%浓香型大曲酒 。

The problems of the liquor with uncooked materials produced by its techniques are mild mash flavour, coarse liquor body, inharmony of the flavour, and bitter and heavy taste. The innovation methods are as follows: 1. Use of multiple raw materials with 30%～40% maize,30%～40% rice, 10%～20% sorghum and 5%～10% wheat or bran. 2.Application of multiple microbe species and enzyme products. 3. Prevention of the bacterial contamination. 4. Addition of sodium hydroxide and potassium permanganate and restilling. 5. Regulation of the liquor with flavouring liquor. Luzhou-flavour liquor: 50% liquor with uncooked material, 20%～30% Daqu liquor, 10% alcohol and proper quantity of flavouring liquor and flavor. Fen-flavour liquor: 60%～70% liquor with uncooked material, 30% Fen-flavour Daqu liquor, and proper quantity of head liquor, end liquor and flavor. 6.Steaming through the fermented grains of Daqu liquor with addition of 10%～15% Luzhou-flavour Daqu liquor and proper flavouring liquor and flavor.(Tran.by YUE Yang)