酿酒
釀酒
양주
LIQUOR MAKING
2013年
5期
63-67,68
,共6页
北方地区%浓香型白酒%生产工艺%特点
北方地區%濃香型白酒%生產工藝%特點
북방지구%농향형백주%생산공예%특점
Northern area%Luzhou flavor liquor%production technology%character
地理环境、气候等因素的影响，使北方地区浓香型白酒具有口味醇和、绵甜、爽净的特点，同时，北方地区浓香白酒的生产工艺也有其自己的特点：①适当提高制曲温度，以陈曲作为糖化发酵剂；②采用低温缓慢发酵工艺；③低温、缓火蒸酒，量质摘酒；④入池条件：入池水分为冬天55%、夏季58%，入池温度16~18℃，入池酸度1.6~1.8，淀粉含量18%~20%，投曲比例为23%左右，投糠量为23%左右，糟醅用量大于4％。
地理環境、氣候等因素的影響，使北方地區濃香型白酒具有口味醇和、綿甜、爽淨的特點，同時，北方地區濃香白酒的生產工藝也有其自己的特點：①適噹提高製麯溫度，以陳麯作為糖化髮酵劑；②採用低溫緩慢髮酵工藝；③低溫、緩火蒸酒，量質摘酒；④入池條件：入池水分為鼕天55%、夏季58%，入池溫度16~18℃，入池痠度1.6~1.8，澱粉含量18%~20%，投麯比例為23%左右，投糠量為23%左右，糟醅用量大于4％。
지리배경、기후등인소적영향，사북방지구농향형백주구유구미순화、면첨、상정적특점，동시，북방지구농향백주적생산공예야유기자기적특점：①괄당제고제곡온도，이진곡작위당화발효제；②채용저온완만발효공예；③저온、완화증주，량질적주；④입지조건：입지수분위동천55%、하계58%，입지온도16~18℃，입지산도1.6~1.8，정분함량18%~20%，투곡비례위23%좌우，투강량위23%좌우，조배용량대우4％。
Affected by the factors such as geographical environment and climate, the Luzhou flavor liquor in Northern area has the characters of soft and mellow. In the meantime, this liquor making technology is also with its own characters:①the koji making temperature is properly raised and the aged koji is used as saccharifying agent; ② slower fermentation was performed with low temperature; ③distillation was carried out at low temperature with slow heating, and the liquor fractional collection was performed according to the quality;④condition of cellular entry:moisture is 55%in winter and 58%in summer;the temperature is 16~18℃, acidity is 1.6~1.8;starch content is 18%~20%;ratio of koji is about 23%;amount of bran is about 23%;fermented grain is above 4%.
