CAJ | 학술논문

　　宋河酒业公司根据公司所处的地理位置及具体情况，经过大量实验，摸索出了适合自己酿造风格的五粮配比工艺，包括五种粮食的配料比例及入池、蒸酒、窖池管理等具体工艺要求，实验结果表明：与对照样相比，试验样己酯提高68mg/100mL，乳酯平均下降18mg/100mL，总酯提高43mg/100mL，试验酒样的感官指标也优于对照酒样，说明宋河酒业五粮配比及工艺比较适合北方多粮酒生产，克服了完全模仿南方多粮酒生产工艺生产多粮酒的缺点，降低了生产成本、提高了白酒质量。
　　송하주업공사근거공사소처적지리위치급구체정황，경과대량실험，모색출료괄합자기양조풍격적오량배비공예，포괄오충양식적배료비례급입지、증주、교지관리등구체공예요구，실험결과표명：여대조양상비，시험양기지제고68mg/100mL，유지평균하강18mg/100mL，총지제고43mg/100mL，시험주양적감관지표야우우대조주양，설명송하주업오량배비급공예비교괄합북방다량주생산，극복료완전모방남방다량주생산공예생산다량주적결점，강저료생산성본、제고료백주질량。
Songhe Liquor Industry Co., Ltd has developed its own ratio process of five foodstuff ingredients according to its geographical location and specific circumstances. The process included the ratio of five foodstuff ingredients, the cellar input, distillery, cellar management, etc. The experimental results showed that the content of ethyl caproate increased 68 mg/100mL, ethyl lactate decreased 18mg/100 mL on average, and total ester increased 43mg/100mL, compared with those of control. Besides, the sensory indexes were better than those of control. These indicated that Songhe's five foodstuff ratio and its process were more suitable for the Northern multi-grain liquor production, and they overcome the shortcomings of complete mimic of the Southern one. The production costs were reduced and the quality of liquor was improved.