三曲分酵操作法在浓香型白酒生产中的工艺研究  

The Technical Study that Three kinds of Daqu Respectively Ferment to Produce Nongxiangxing Baijiu

作　　者：钱国友 范长秀 QIAN Guoyou;FAN Changxiu(Tangshan baixingmeng wine Co.,Ltd.,Tangshan 064102,Hebei,China;Association of Liquor and Grape Wine Industry in Hebei,Shijiazhuang 050051,Hebei,China)

机构地区：[1]唐山百姓梦酒业有限公司,河北唐山064102 [2]河北省白酒葡萄酒工业协会,河北石家庄050051

出　　处：《酿酒》2023年第4期101-106,共6页Liquor Making

摘　　要：阐述了以冀酿2号高粱为原料,以三曲分酵的方式酿造浓香型白酒的生产工艺:冬季采用低温大曲为糖化发酵剂,春秋季节采用中温大曲,夏季采用高温大曲入窖发酵,收到预期效果。不仅解决了浓香型白酒在冬季升温缓慢的弊端,也打破了夏季压排停产的惯例。The production process was described in this paper that Nongxiangxing baijiu was made from the Jiniang No.2 sorghum with the operation method that three kinds of Daqu respectively fermenting for production:low temperature Daqu was used as the saccharogenic and fermentative agent in the winter;medium temperature Daqu in the spring and the autumn;high temperature Daqu in the summer.This had the desired effect.The problem of slow fermentation in the winter was solved.It also broke with the practice of shutting down production in the summer.

关 键 词：浓香型白酒 冀酿2号 低温大曲 中温大曲 高温大曲 三曲分酵 工艺研究 

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]