多粮小曲清香型白酒生产工艺  

Production Techniques of Multiple-grains Fen-flavor Xiaoqu Liquor

作　　者：刘永 

机构地区：[1]云南楚雄吕合酒厂有限责任公司,云南楚雄675009

出　　处：《酿酒科技》2010年第4期68-70,共3页Liquor-Making Science & Technology

摘　　要：对高粱、小麦、大麦、荞麦几种酿酒原料的营养成分进行了分析,采用多粮混合发酵生产工艺,所生产的小曲清香型白酒质量较优,口感显得香、雅、甜、净;同时采用多粮混合发酵为微生物提供了丰富的营养,创造了适宜的环境,该生产工艺打破了小曲白酒传统单一的生产模式,使多粮小曲白酒生产成为现实。Based on the analysis of nutrient components of liquor-making raw materials such as sorghum, wheat, barley, and buckwheat etc., mixed fermentation of multiple grains was adopted to produce Fen-flavor Xiaoqu liquor with high quality. The produced Xiaoqu liquor had elegant, pure and enjoyable taste. Meanwhile, mixed fermentation of multiple grains could provide rich nutrition for microbes and create a suitable production environment. The use of such technique had broken the traditional single production pattern of Xiaoqu liquor and the production of multiple-grains Xiaoqu liquor had come true.

关 键 词：小曲白酒 多粮混合 发酵 提高酒质 生产工艺 

分 类 号：TS262.32[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]