摘要
发酵周期过长可引起窖泥发干 ,糟醅的色泽暗、发黄、显糙、不柔熟、骨力差等现象 ,影响酒的产质。调整措施有 :①退出底醅 ,用丢糟作配糟重新“立糟” ;②适当增加用曲量 ;③适当增加稻壳用量、量水量和投新粮 ;④缩短发酵期 ;⑤用人工优质窖泥更换老化窖泥。(孙悟)
Overlong fermentation period resulted in the pit mud dry, pale colour and lustre, coarse, and bad strength of the fermenting grains which could influence the liquor quality. The relative treatment methods included: 1. Exit of the bottom fermented grains and reusing the discarded distil-ler′s grains.2. Adequate addition of the quantity of koji. 3. Adequate addition of the quantity of paddy hull and water sprinkling on the cooked grains and addition of fresh grains. 4. Shortening the fermentation period. 5. Quality artificial pit mud instead of the aged pit mud.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第2期37-37,35,共2页
Liquor-Making Science & Technology
关键词
白酒
发酵周期
酒醅
窖泥
微生物
调整措施
liquor
fermentation period
fermented grains
pit mud
microbe
treatment method
