串蒸工艺在白酒秋季转排生产中的应用  

String Steaming Process in the Autumn Trans-production of Hengshui Laobaigan Wine

作　　者：白光辉[1] 

机构地区：[1]河北衡水老白干酿酒集团,河北衡水053000

出　　处：《酿酒》2010年第4期25-26,共2页Liquor Making

摘　　要：秋季转排是衡水老白干酒生产的关键阶段,由于夏季入池温度高,加之停产渡夏发酵期加长,出缸酒醅酸度大,酯含量高,阻碍发酵物质较多,极不利于酿酒功能菌的生长。围绕降低酸度,充分提取有益成分,排除发酵阻碍物质,把酒醅尽快转活,采取串蒸实验取得了显著效果。Autumn trans-production is the crucial stage of Hengshui Laobaigan wine. As the summer temperatures are high into the pool, in addition to the longer fermentation when stop producting in summer. The Wine Grains out of pool is high acidity,high content of ester and a lot of obstacles fermented material, it is extremely unfavorable to the growth of bacteria wine. The string steaming process has been taken and achieved remarkable results. It can reduce the acidity,full extract useful elements, remove obstacles...

关 键 词：衡水老白干酒 秋季转排 串蒸 

分 类 号：TS262.3[轻工技术与工程—发酵工程]