人工窖泥培养工艺探析  

Investigation on the Culture of Man-made Pit Mud

作　　者：郭富祥 侯建光 张俊峰 

机构地区：[1]河南仰韶酒业有限公司,河南渑池472400

出　　处：《酿酒科技》2013年第11期47-49,共3页Liquor-Making Science & Technology

摘　　要：窖泥在大曲浓香型白酒生产中起着关键的作用，窖泥质量的优劣直接影响基础酒的质量和产量。通过窖泥培养工艺方案研究，确定了仰韶酒厂窖泥培养配方的最佳方案：以优质地表土5000kg为例，添加曲粉4％，酯化酶1％，丢糟5％，双轮底酒醅1％，黄水7％，酒尾3％，豆饼粉1％，KH2PO40．2％，MgSO40．02％，酒精糟0．02％，己酸菌＋甲烷菌＋黄浆水培养茵液10％～15％，优质盖泥5％；影响窖泥质量的关键因素主要为：窖泥土壤、窖泥培养配方、添加物质的质量。’Pit mud plays key roles in the production of Nong-flavor Daqu and its quality will directly influence the quality and the yield of base liquor. The key factors influencing pit mud quality include pit mud soil, culture formula of pit mud, and the quantity of the added substances. In this paper, the best culture programs of pit mud in Yangshao Distillery were introduced as follows： the addition of 4 % yeast powder, 1% esteri- fled enzyme, 5 % waste distilled grains, 1% double bottom fermented grains, 7 % yellow water, 3 % tail liquor, 1% bean cake powder, 0.2 % KH2PO4, 0.02 % MgSO4, 0.02 % alcohol lees, 10 %~ 15 % caproic acid bacteria ＋ methane bacteria＋seriflux culture bacteria liquid, and 5 % quality cover mud in 5000 kg quality surface soil. （Tran. by YUE Yang）

关 键 词：浓香型白酒 窖泥 人工老窖 老熟 

分 类 号：TS262.31[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]