摘要
利用“北斗”窖泥工艺提高窖泥质量;建立7m3窖容的小发酵窖池,使发酵透彻,升温平稳,产酯稳定;低温入池缓慢发酵;原辅料清蒸排杂;量质摘酒,分级入库;使用热浆水;回酒发酵;重视品评勾兑调味工作等一系列技术措施,有力地保证了浓香型大曲酒泰山特曲质量的稳定提高。(丹妮)
The quality of pit mud was im proved by the application of“Beidou”pit mud making technology.Small fermentat ion pits of7m 3 were built for thorough fermentation,stable temperature increment and stab le ester production.Pit entry of raw materials was un-der low temperature for slow fermentation.Steaming of raw materials and auxiliary materials for exclusi on of off flavour components.Liquor was stored according to its quality.Warm water was used and reflux liquor was used for secondary fermentation.And serial technical measures in quality assessment ,liquor blending and liquor seasoning should be highly valued to ensure effectively the stable improvement of the qu ality of Luzhou-flavor Daqu liquor-Taishan Tequ Liquor.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第4期56-57,共2页
Liquor-Making Science & Technology
关键词
浓香型大曲酒
泰山特曲
提高质量
技术措施
Luzhou-flavor Daqu liquor
Taishan Tequ Liquor
improvement of qual ity
technical measures
