武陵酱香型白酒工艺创新——特殊润粮工艺的研究(第一报)  

Technical Innovation of Wuling Mtaotai-flavor Liquor Research on the Special Grains Wetting Techniques (Report Ⅰ)

作　　者：李长江[1] 沈才洪[2,3] 张宿义[2] 卢中明[2] 敖宗华[2] 张洪远 赵新 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]湖南武陵酒有限公司,湖南常德415000

出　　处：《酿酒科技》2009年第7期40-42,共3页Liquor-Making Science & Technology

摘　　要：通过工艺创新,在下沙和造沙2轮次投粮全部采用四川糯红高粱(单宁含量较低),并由传统的润粮工艺改为新型特殊润粮工艺,既能达到发酵所要求的水分,又能去除高粱中大部分单宁,以减少单宁对酒质的影响,使前3轮次出酒的生涩味大为减少,酒质得到明显提高。Sichuan glutinous sorghum containing lower tannin content was used in the production of the first two run fermentation. Besides, newly-developed grains wetting techniques instead of traditional grains wetting techniques were adopted, which could not onlyachieve the required fermentation moisture content but also remove most tannin from the sorghum （reducing tarmin＇s effects on liquor quality）. Through the above technical treatment, liquor quality got improved evidently and liquor bitterness （liquor produced in the first 3-cycle production） reduced greatly. （Tran. by YUE Yang）

关 键 词：武陵酒 润粮 单宁 

分 类 号：TS262.33[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]