摘要
西北地区的浓香型白酒与全国的浓香型白酒比较,无论是产量上还是质量上都存在一定的差距,除存在酿酒自然环境与内地有差距外,还与酿酒工艺有关,比如:酿酒原料单一、制曲工艺不完善、忽视黄水管理和应用、酿酒操作工艺有缺陷造成窖泥快速老化等等,虽然很多厂的工艺都源自泸州老窖的老五甑工艺,但在实际运用中并没有认真地贯彻和执行,有的并不是创新而是倒退。这些不足,最终影响到产品质量的稳定性,质量档次难以得到提高。对此提出一些建议和看法。
Luzhou-flavor liquor, made in northwest China, is inferior to that made in other parts in China both in liquor quality and in liquor yield. Except for the liquor-making environmental gap, the backward production techniques are the main influencing factors, for example, simplex liquor-making raw materials, unperfect starter-making techniques, neglect of the management and the application of yellow water, and rapid aging of pit mud （induced by unperfect operation techniques） etc. Although the production techniques of Luzhou Laojiao have been introduced in many distilleries, in practical production, those distilleries don＇t implement such technical procedures seriously, even occurs the setback of some techniques, which would eventually influence liquor quality stability and hardly improve liquor quality. Accordingly, some recommendations wer put forward in this paper.（Tran, by YUE Yang）
出处
《酿酒科技》
北大核心
2008年第10期67-69,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
西北地区
生产工艺
Luzhou-flavour type liquor
Northwest Territories
production technology
