提高浓香型大曲酒质量的措施——“双轮底”回酒发酵

在原有酿酒工艺的基础上使用"双轮底"回酒发酵工艺。结果表明,在浓香型大曲酒生产中采用"双轮回酒"发酵生产工艺是可行的,可使入池和出池酒糟保持较高的淀粉含量,适宜的酸度,达到正常配醅;回酒发酵可增加酯化底物,为酯化创造条件,提高酒质,提高淀粉出酒率。

Approaches to Improve the Quality of Luzhou-flavor Daqu Liquor --Double Bottom Fermentation of Reflux Liquor

Double bottom fermentation of reflux liquor was adopted in addition to original liquor-making techniques in the production of Luzhou-flavor liquor and the production practice suggested that it was feasible.The application of such approach could maintain high starch content in pit-entry fermented grains and in pit-out fermented grains,and keep optimal acidity for normal fermented grains proportioning.The fermentation of reflux liquor could increase esterified substrate favorable to esterification and improve Daqu liquor quality and increase Daqu liquor yield.(Trna.by YUE Yang)