提高浓香型白酒优质品率的技术措施  

Technical Measures to Improve Quality Product Rate of Luzhou-flavor Liquor

作　　者：刘子红 李学思 李培杰 

机构地区：[1]河南省宋河酒业股份有限公司科研中心,河南鹿邑477262

出　　处：《酿酒科技》2005年第4期45-48,共4页Liquor-Making Science & Technology

摘　　要：要提高浓香型白酒的优质品率,首先要使用高质量的大曲,适当提高制曲温度,接入经筛选扩大培养的多种微生物强化制曲,做好大曲的培养、管理工作。其次,要提高窖泥质量。窖池是浓香型白酒生产的基础,窖泥质量的好坏直接决定着酒质的优劣,要加强对窖池的养护,保证窖池的良好状态。第三,生产工艺操作技术是保证浓香型白酒质量的关键,要严格遵循所规定的入池条件及蒸馏操作规程等操作技术。(丹妮)In order to improve quality product rate of Luzhou-flavor liquor, the following technical measures should be practiced: Firstly, we should use quality Daqu and increase starter-making temperature. Except inoculation with selected multiple microbes to intensify starter making,we should also strengthen Daqu culture and Daqu management;Secondly,pit mud quality should be improved. Pit is the essential for Luzhou-flavor liquor production and pit mud quality directly determines liquor quality. Accordingly, careful maintenance of pits was of importance to ensure pits in favorable conditions;Thirdly,technical operations are the key to guarantee liquor quality. Therefore,all pits entry conditions and operation rules such as distilling rules etc.should be strictly followed. (Tran. by YUE Yang)

关 键 词：浓香型白酒 提高质量 技术措施 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]