高粱威士忌酒的生产工艺

报道高粱威士忌酒的中试研究内容．用５１％高粱，３８％麦芽，６％玉米．５％豌豆芽配比，酿制“高粱威士忌酒”。生产工艺为麦芽糖化，威士忌酵母和生香酵母双菌种液态发酵，壶氏蒸馏器和填充泡盖蒸馏塔二次蒸馏，橡木桶老熟陈酿。原粮出酒率为５９．２％，成品酒度３８％。

The Technology of Processing Sorghum-whisky

This paper reported how to brew Sorghum Whisky (naew type of grain distillated spirit) by using 51% Sorghum.38% barley malt.6% corn.5% pea malt. The malt. The main production process was sorghum steaming and malt mashing, liguid fermentation of Whisky yeast and I lan senula anomaly yeast bubble-cap distillation with packed tower tails and matured in used oak casks. The yield reached above 59.2% and alcohol content of finished product was 38% (v/v).