凤型酒缓火稳压蒸馏的工艺探讨

在传统白酒酿造工艺中，往往只注重生产过程中酒醅的糖化与发酵工艺，对装甑技术和蒸馏方法得不到一定重视。对凤型酒不同装甑时间、不同蒸馏压力的对比试验结果证明，采用缓火稳压蒸馏能有效提高基础酒酯类成分23．36％，酸类成分15．52％。从而提高了凤型酒质量，达到了充分提取香味成分的目的。

Investigation on the Technique of Slow-Fire and Pressure-Stabilizing Distillation of Feng Type Liquor

In the traditional production of liquor, we usually attached more importance to saccharifying techniques and fermenting techniques of fermented grains. On the other hand, steamer-filling techniques and distilling techniques were deprived of deserved regard. In this research, contrast experiments of different steamer-filling time and distilling pressure for Feng type liquor were done. The experiments results indicated that slow-fire and pressure-stabilizing distillation could effectively increase 23.36 % esters content and 15.52 % acids content in base liquor. Consequently, the quality of Feng type liquor was improved and the aim of full distillation of flavoring components was achieved successfully. (Tran. by YUE Yang)