董酒香醅生产控制因素的探讨  

Investigation on the Control Factors in the Production of Flavoring Fermented Grains of Dongjiu

作　　者：冉晓鸿 

机构地区：[1]贵州董酒股份有限公司技术中心,贵州遵义563003

出　　处：《酿酒科技》2008年第12期62-64,共3页Liquor-Making Science & Technology

摘　　要：董酒生产工艺主要是采用小曲小窖制酒醅产酒、大曲大窖制香醅产香的串香工艺。大窖香醅生产工艺是董酒生产工艺的综合反应,对董酒香醅生产过程的窖壁窖泥、大窖下窖前的处理、大窖下窖前的培养温度、三糟的配比、下窖糟的水分、下窖过程回酒的加入及其他关键控制因素的研究进行总结。结果表明,董酒生产过程必须重视大窖香醅生产的各个控制因素,才能生产出优质的董酒。The production techniques of Dongjiu mainly cover fermented grains production in small pits by Xiaoqu and flavoring fermented grains production in big pits by Daqu. The production techniques of flavoring fermented grains in big pits could comprehensively represent the production techniques of Dongjiu. The key control factors including pit mud, pits treatment before pit-filling, culture temperature before pit-filling, the proportioning of three types of fermented grains, the moisture of filled fermented grains, the addition of flux liquor during pit-filling etc. were investigated and the experience was summed up. The results showed that each control factor should be highly valued in practice so that quality Dongjiu could be produced.

关 键 词：董酒 香醅 生产 控制因素 

分 类 号：TS262.35[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]