峡江生麦制曲的生产工艺初探

“峡江老冬酒”是以当年收割的早尖糯米为原料,并用农家自制的酒曲粒和踩制生麦曲为糖化发酵剂酿制而成。其风味来源主要得益于当地得天独厚的自然条件和以江皮、小麦、红泥土为原料踩制成的生麦曲。该文初探了峡江生麦制曲的工艺制造和操作要求,在此基础上提出了传统生麦踩曲中所含微生物种群和生麦曲的特征和作用。

Primary study on the production processing of koji using Xiajiang raw wheat

"Xiajiang aged winter wine",which was took Zaojian glutinous rice harvested in the same year as raw material,was brewed using home-made starter and stepped raw wheat koji as starter.Its flavor was mainly from local nature condition and raw wheat koji using Jiangpi,wheat and red clay as raw material.The process and operation requirement of koji using Xiajiang raw wheat was discussed.Based on this,the microflora and the function and property of raw wheat koji were discussed during the production of stepped raw wheat koji.