金种子浓香型白酒压排前后的工艺分析与实践

浓香型白酒压排期发酵时间较长,带来酒醅酸度大、活性低等因素不利于转排发酵,影响出酒率与酒质等,压排前后各一排的生产尤为重要。通过对压排前、压排、转排等的工艺分析,合理调整各阶段的配醅、调醅、入池参数、窖池养护等工艺细节,以期实现降温、控酸、合理调控酒醅活性、产质量稳定等目的。结果表明,对工艺细节的合理调整可实现出酒率与酒质的稳定与提高。

Analysis and Practice on liquor-making Techniques of Golden Seed Strong Flavour Chinese Spirits before and after Long-term Fermentation

Because of long-term fermentation in the liquor-making process of strong flavour chinese spirits, the acidity of fermented grains was high, and the activities of fermented grains was low, which were not conducive to trans-production of fermentation, had some bad effects to liquor yield and quality. Liquor-making techniques of strong flavour chinese spirits before and after long-term fermentation is particularly important. Based on the analysis of liquor-making techniques before and after long-term fermentation and trans-production, took reasonable adjustments to mix rate fermented grains, pit entry parameters, pits maintenance and some others process details, in order to realize the control of temperature, acidity, reasonable blend of fermented grains, stability of yield and quality. The results suggested that the adjustment of technique details could improve liquor yield and quality effectively.