泸型酒拌沙酿造工艺探讨  

Technology of Producing Luzhou-flavour Liquor with the Fermented Grains Addition of New Grains

作　　者：应鸿[1] 刘永贵[1] 徐勇[1] 胡杰[1] 

机构地区：[1]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2005年第8期39-41,共3页Liquor-Making Science & Technology

摘　　要：拌沙酿造工艺系采用正常发酵成熟糟醅(回糟或回沙),不经蒸酒就按一定比例拌入新粮继续入窖发酵的酿造工艺。该工艺能为发酵糟醅提供大量酿酒微生物、丰富的糟醅营养、乙醇和大曲酯化酶、酯化发酵和酒体陈熟的中间产物及香味前体物质。大生产试验表明,拌沙酿造工艺能显著改善糟醅风格,提高产品质量。与一年窖相比,拌沙窖的生产成本低、发酵期短、产量高,在相同时间内,优质酒产量提高约300%,极大提高经济效益。(孙悟)The technology of fermentation with the addition of new material means that mature fermented grains by normal fermentation blended with new grains according to certain proportion for continued fermentation. Such technology could provide fermented grains with large amount of liquor-making microbes, abundant ethanol and nutritional substances and daqu esterified enzyme, medium products of esterifying fermentation and liquor body aging, and forebody flavoring substance. Large-scale experimental production indicated that the application of such technology could effectively improve the style of fermented grains and product quality. Compared with one-year pits, the test pits had the advantages of low production cost, short fermentation cycle, and high liquor yield. Besides, the output of quality liquor increased by about 300% in the same production period, which greatly increased economic benefits. （Tran. by YUE Yang）

关 键 词：泸型酒 拌沙酿造工艺 糟醅 

分 类 号：TS261.4[轻工技术与工程—发酵工程]