酿酒科技
釀酒科技
양주과기
Liquor-Making Science & Technology
2015年
10期
74-77
,共4页
浓香型白酒酿造%老窖%生产要素%微生物%出酒率%优质品率
濃香型白酒釀造%老窖%生產要素%微生物%齣酒率%優質品率
농향형백주양조%로교%생산요소%미생물%출주솔%우질품솔
Nongxiang Baijiu(liquor) production%aged pits%production factors%microbes%liquor yield%quality rate
通过连续6年对浓香型白酒生产数据统计分析，初步解析了浓香型白酒酿造丰产丰收的规律。入窖糟醅控制要素[1]：酸、水、淀粉以及入窖温度；出窖糟醅的酸、水、淀粉、残糖；基础酒的色谱骨架成分；粮、糠、曲的消耗的统计对比，结合生产工艺的精细化管理，经过反复的科学试验和结果验证，总结出浓香型老窖白酒酿造连续6年出酒率、优质品率逐年稳步提升的丰产丰收规律。
通過連續6年對濃香型白酒生產數據統計分析，初步解析瞭濃香型白酒釀造豐產豐收的規律。入窖糟醅控製要素[1]：痠、水、澱粉以及入窖溫度；齣窖糟醅的痠、水、澱粉、殘糖；基礎酒的色譜骨架成分；糧、糠、麯的消耗的統計對比，結閤生產工藝的精細化管理，經過反複的科學試驗和結果驗證，總結齣濃香型老窖白酒釀造連續6年齣酒率、優質品率逐年穩步提升的豐產豐收規律。
통과련속6년대농향형백주생산수거통계분석，초보해석료농향형백주양조봉산봉수적규률。입교조배공제요소[1]：산、수、정분이급입교온도；출교조배적산、수、정분、잔당；기출주적색보골가성분；량、강、곡적소모적통계대비，결합생산공예적정세화관리，경과반복적과학시험화결과험증，총결출농향형로교백주양조련속6년출주솔、우질품솔축년은보제승적봉산봉수규률。
In this paper, the rules for improving liquor yield and quality rate of Nongxiang Baijiu(liquor) were summarized through repeated sci-entific test, results verification, and the statistical analysis of the production data of Nongxiang Baijiu for 6 consecutive years including the con-trol elements of pit-entry fermented grains (acidity, moisture content, starch content, and pit-entry temperature), technical parameters of pit-exit fermented grains (acidity, moisture content, starch content, and residual sugar content), the chromatographic backbone components of base li-quor, and the consumption of grains, bran, and starter.
