利用生物培养液和翻窖技术提高浓香型白酒优质品率  

Appllication of the Technique of Pits Turning Over by the Addition of Bio-culture Solution to Improve Quality Product Rate of Luzhou-flavor Liquor

作　　者：邓皖玉 杨秀其 赵云寿 邓先胜 程世斌 

机构地区：[1]四川古蔺郎酒厂,四川古蔺646523

出　　处：《酿酒科技》2007年第1期53-55,共3页Liquor-Making Science & Technology

摘　　要：“培养液翻窖技术”即在窖内糟醅发酵一定时间后,将其翻出,加入适量的“生物培养液”(每甑用55kg)、曲药及稻壳,并充分拌匀,再入池发酵的生产技术。该技术可使酒质得到大幅度提升,同时又能保持较高的出酒率,做到了产质兼顾,具有生产周期短(仅为传统的双轮底生产的一半时间),优质品率可达到90%以上,优质酒档次显著提升等特点。(陶然)The technique on ＂pits turning over by the addition of bio-culture solution＂ means that the fermented were turned outside of the pits after fermentation for a certain time, and then adequate quantity of bio-culture solution （55 kg used for each steamer）, starter and paddy hull were added and mixed fully in the fermented grains, then the fermented grains were put into the pits for fermentation again. The application of such technique in the produetion of Luzhou-flavor liquor could greatly improve liquor quality and keep high liquor yield at the same time. Such technique has the advantages including short production period （half of the production period by traditional double bottom fermentation）, quality product rate as high as above 90 %, and significant improvement of quality liquor grade etc,（Tran, by YUE Yang）

关 键 词：浓香型白酒 生物培养液 翻窖技术 优质品率 

分 类 号：TS261.4[轻工技术与工程—发酵工程]