提高浓香型原酒质量的工艺措施  

Technological Measures to Improve the Quality of luzhou-flavor Raw Wine

作　　者：张博 杨官荣 折廉 陈辉 李小军 黄志瑜 ZHANG Bo;YANG Guanrong;SHE Lian;CHEN Hui;LI Xiaohui;HUANG Zhiyu

机构地区：[1]甘肃红川酒业有限责任公司,甘肃陇南742500 [2]四川省酒业集团有限责任公司,四川成都610000 [3]四川省酿酒研究所,四川成都610000

出　　处：《酿酒》2021年第5期101-103,共3页Liquor Making

摘　　要：鉴于白酒五车间十四班酿造原酒酒质差、优质酒品率低,各项指标不达标。为实现提高质量、优质品率及优质酒产量,2018年底白酒十四班母糟进行更换,窖泥进行了复状,并经研究决定:于2019年2月20日,成立提高白酒十四班优质酒品率的技术攻关小组,对白酒十四班将进行实时跟踪,并通过实时跟踪完成工艺流程和关键控制点的梳理,力求将各项指标达到设定目标。In view of the poor quality of raw wine and low rate of high quality wine produced by fourteen teams of five liquor workshops,all indexes are not up to standard.In order to improve the quality,the rate of high-quality products and the yield of high-quality wine,at the end of 2018,the distiller's grains of the 14th team of liquor were replaced,and the pit mud was duplicates,and the decision was made after research:On February 20,2019,a technical team to improve the rate of high-quality wine in Class No.14 of White Wine Class will be established.The real-time tracking will be carried out to complete the sorting of process flow and critical control points through the real-time tracking,and strive to achieve the set targets for all indicators.

关 键 词：提高质量 提高优质酒产量 实时跟踪 设定目标 

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]