论浓香型白酒酿造的丰产  

Discussion on High-yield of Nongxiang Baijiu(Liquor)

作　　者：张志刚 向双全 陈菊 

机构地区：[1]甘肃省固态发酵工程技术研究中心,甘肃徽县742308 [2]金徽酒股份有限公司技术中心,甘肃徽县742308

出　　处：《酿酒科技》2015年第10期74-77,共4页Liquor-Making Science & Technology

摘　　要：通过连续6年对浓香型白酒生产数据统计分析,初步解析了浓香型白酒酿造丰产丰收的规律。入窖糟醅控制要素[1]:酸、水、淀粉以及入窖温度;出窖糟醅的酸、水、淀粉、残糖;基础酒的色谱骨架成分;粮、糠、曲的消耗的统计对比,结合生产工艺的精细化管理,经过反复的科学试验和结果验证,总结出浓香型老窖白酒酿造连续6年出酒率、优质品率逐年稳步提升的丰产丰收规律。In this paper, the rules for improving liquor yield and quality rate of Nongxiang Baijiu（liquor） were summarized through repeated scientific test, results verification, and the statistical analysis of the production data of Nongxiang Baijiu for 6 consecutive years including the control elements of pit-entry fermented grains（acidity, moisture content, starch content, and pit-entry temperature）, technical parameters of pit-exit fermented grains（acidity, moisture content, starch content, and residual sugar content）, the chromatographic backbone components of base liquor, and the consumption of grains, bran, and starter.（Trans. By YUE Yang）

关 键 词：浓香型白酒酿造 老窖 生产要素 微生物 出酒率 优质品率 

分 类 号：TS262.31[轻工技术与工程—发酵工程]