纯粮酿造藏传青稞酒新工艺  

The New Technology of Brewing the Zang National Barley Wine with Pure Highland Barley

作　　者：谢邦祥[1] 舒春光 次真多尔吉 周练军 余乾伟[1] 

机构地区：[1]四川省食品发酵工业研究设计院,成都温江611130 [2]四川桑吉卓玛青稞酒业有限责任公司,四川泸定626100

出　　处：《四川食品与发酵》2007年第3期4-10,共7页Sichuan Food and Fermentation

摘　　要：在挖掘藏传青稞酒的基础上,结合现代生物技术与酿酒技术,精选天然无污染、海拔在3500-4500米的纯青稞为原料,无配糟、无糠壳与其它填充料,纯粮蒸煮、专用复合酒曲培菌糖化、纯粮控温发酵、蒸馏与复蒸、量质摘酒、精酿而成。Combining the traditional technology of brewing the Zang National barley wine with the modem biotechnology and modem brewing technology, and with the careful chosen of highland barley as the raw material which has neither chaffs nor other filling materials and is grown the field of 3500-4500 meters above sea level on which there has no pollutions, after pure-barley steamed, saccharified with special compound distiller＇s yeasts, pure-barley fermenting with temperature controlling, distillation and redistiUation, and collecting the wine by measuring quality, we have finally made this wine.

关 键 词：青稞 纯粮酿造 藏传青稞酒 工艺要点 

分 类 号：TS261.4[轻工技术与工程—发酵工程]