馥郁酒鬼酒度夏工艺控制  

Technical Control of Fragrant-aroma Jiugui Liquor in Summer

作　　者：谌松强 向宗府 

机构地区：[1]湖南酒鬼酒股份有限公司,湖南吉首416000

出　　处：《酿酒科技》2011年第4期69-70,73,共3页Liquor-Making Science & Technology

摘　　要：针对引起馥郁酒鬼酒夏季生产发酵过猛、掉排原因的可控性因素进行分析。围绕缓慢发酵,采取缩短原料糖化时间、增大配糟量、减少用曲量、100%踩池、避开高温期生产、注意清洁卫生等进行了一系列工艺改进措施。结果表明,工艺改进有效,基本实现了安全度夏,为公司创造了较好的经济效益。The controllable factors inducing excessive fermentation and yield drop in the production of Jiugui liquor in Summer were analyzed.In order to realize normal production of Jiugui liquor in Summer,a series of technical measures was adopted as follows： shortening the saccharifying time of raw materials,increasing grains amount,reducing starter use level,100% pits-stepping,stopping production in altithermal period,and attending to sanitary conditions etc.The production practice proved that such technical improvement was effective and could almost realize normal production of Jiugui liquor in summer,which had produced satisfactory economic benefits.（Tran.by YUE Yang）

关 键 词：馥郁香型白酒 酒鬼酒 安全度夏 工艺控制 

分 类 号：TS262.3[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]