整粒高粱酿造浓香型白酒的工艺开发综述

摘要

综述了目前浓香型白酒生产中存在的问题及解决对策,在"产酒与生香剥离发酵"理论基础上,论述了以整粒高粱为原料,冷却热水浸泡并单独蒸煮高粱,出窖大曲酒醅单独蒸馏取酒、大曲母糟晾堂堆积培菌、整粒高粱小曲晾堂培菌糖化并入地窖产酒发酵,产酒糟醅与二次培菌母糟拌和入泥窖完成生香发酵"为工艺特点的新型浓香型白酒酿造工艺的可行性.%The existing problems in the production of Nongxiang Baijiu and the corresponding solutions were reviewed. Based on the theory of double fermentation for producing liquor and aroma respectively, the new techniques, such as steaming and cooking sorghum alone, distilling the fermented grains alone, stacking the distilled grains for the culture of bacteria, using Xiaoqu in the saccharification of sorghum in the period of liquor-producing fermentation, mixing the fermented grains and distilled grains and pit mud for aroma-producing fermentation etc., were in-troduced. Besides, the feasibility of these new techniques was demonstrated.