谈汾酒大曲培制要点的把控  

Discussion on the Control of Key Points in Fenjiu Daqu Making

作　　者：张晓东 ZHANG Xiaodong(Daqu Branch of Xinghuacun Fenjiu Distillery Co,Ltd.,Fenyang 032205,Shanxi,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司大曲分厂,山西汾阳032205

出　　处：《酿酒》2021年第3期36-37,共2页Liquor Making

摘　　要：“曲是酒之骨”,汾酒的生产离不开大曲,曲坯是有生命、有灵魂的,在培曲过程中,曲坯上霉是制曲的关键环节,尤其是热季上霉,“上霉支架”效果很好,晾曲中手测曲温是把握曲心温度的关键,在今后的工作实践中,将不断探索总结,探寻制曲的规律性,为大曲质量的提高做出自己的贡献。"Koji is the skeleton of liquor". The production of Fenjiu cannot be divorced from Daqu which has life and soul. During koji cultivation, the key process is the growth of mold on koji, especially in hot season. The "mold scaffold" is very effective and hand-checking koji temperature during koji cooling is the key point to know the inner core temperature of koji. In the future work and practice, the principle of koji making will be investigated and summarized to make contribution in improving the quality of Daqu.

关 键 词：汾酒大曲 上霉 手测曲温 

分 类 号：TS262.32[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]