摘要
利用区域气候特点,在大曲的生产中,从制曲生产车间,培曲曲房的构建,工艺操作等方面,侧重于培曲前期的保温、保潮工作。在后期的排潮与贮存过程中,则因气候低温干燥,利于大曲的后期管理、贮存,生产的大曲中青霉、黄曲霉等杂菌少,长期跟踪1—4年的大曲各项理化指标变化非常小,贮存过程中损耗小,原酒的出酒率正常。
According to regional climate features, Daqu-making should adapt to the environmental change in the construction of Daqumaking workshop and Daqu-culture room, and the relative technical operation. In the prior period of Daqu culture, we focused on heat preservation and moisture preservation. In the late period of Daqu-making, low temperature and drying environment were beneficial to the management and the storage of Daqu. Due to the proper use of regional environment, the produced Daqu had only a few hybrid bacteria such as Penicillium and Aspergillus. Long-term tracing monitoring（1 to 4 years） suggested that the change in physiochemical indexes of Daqu was extremely small and Daqu loss in the storage process was small and liquor yield was normal.
作者
崔世亮
任国军
杨玉珍
CUI Shiliang;REN Guojun;YANG Yuzhen(Hetao Distillery Group,Hangjinhouqi,Inner Mongolia 015400,China)
出处
《酿酒科技》
2018年第8期40-46,共7页
Liquor-Making Science & Technology
关键词
香味物质
构建
排潮
贮存期
低温干燥
应时而作
flavoring component
construction
moisture removal
storage period
low temperature drying
Daqu-making in the right time
