| 提高浓香型大曲酒质量和出酒率的技术措施 |
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| 引用本文： | 陈生碧.提高浓香型大曲酒质量和出酒率的技术措施[J].酿酒科技,2006(11):59-60. |
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| 作者姓名： | 陈生碧 |
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| 作者单位： | 安徽省阜阳市种子酒总厂曲酒车间,安徽,阜阳,236018 |
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| 摘 要： | 浓香型大曲酒主要是以高粱等淀粉物质为原料，采用大曲作为糖化、发酵剂，经固态发酵和蒸馏而成的一种饮料酒。提高浓香型大曲酒质量和出酒率的技术措施主要有：设计合理科学的窖池、窖形、窖容；配造、培养和应用成分及营养丰富的人工老窖泥；加强窖池的退化预防与养护，规范工艺操作、强化窖池管理、制备己酸茵液和营养液、做好窖池的日常养护，促进窖泥中有益微生物的生长繁殖，提高发酵质量、酒醅出酒率和酒质。（孙悟）
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| 关 键 词： | 浓香型大曲酒 质量 出酒率 技术措施 |
| 文章编号： | 1001-9286(2006)11-0059-02 |
| 收稿时间： | 2006-09-04 |
| 修稿时间： | 2006年9月4日 |
Technical Measures to Improve the Quality & the Yield of Luzhou-flavor Daqu Liquor |
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| CHEN Sheng-bi.Technical Measures to Improve the Quality & the Yield of Luzhou-flavor Daqu Liquor[J].Liquor-making Science & Technology,2006(11):59-60. |
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| Authors: | CHEN Sheng-bi |
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| Affiliation: | Fuyang Zhongzi Liquor General Distillery, Fuyang, Anhui 236018, China |
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| Abstract: | Luzhou-flavor Daqu liquor is a beverage liquor and produced with sorghum etc.as raw materials and Daqu as saccharifying and fermenting agents through solid fermentation and distillation.The technical measures to improve the quality and the yield of Luzhou-flavor Daqu liquor mainly covered the following aspects: scientific and rational design of pits,pit formation and pit volume;culture and use of artificial pit mud of high nutrition;prevention of pits degradation and periodical pit maintainence;normalization of technical operation and strict pit management,preparation of caproic bacteria liquid and nutritional liquid etc.Such measures could advance the growth and reproduction of beneficial microbes in pit mud which could further improve the quality and the yield of fermented grains.(Tran.by YUE Yang) |
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| Keywords: | Luzhou-flavor Daqu liquor quality yield technical measures |
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