【摘要】 通过对多粮小曲白酒生产工艺技术的试验,用高粱、小麦、玉米、大米、糯米为原料,采用中高温堆积润料法酿造多粮小曲白酒,通过加强箱上培菌管理,做好入池发酵,缓火蒸酒,大火追尾,出酒率达57%～60%,所产的多粮小曲白酒质量较优,口感显得香、浓、甜、净。这一生产技术打破了传统的小曲白酒生产,使多粮小曲生产成为可能。更多还原

【Abstract】 The production techniques of Xiaoqu liquor produced by multiple grains were improved as follows: sorghum,wheat,rice,corn,and glutinous rice were used as raw materials,the technique of medium-high-temperature stacking moisture applied,strengthening bacteria culture management,proper operation of pit entry fermentation,liquor-steaming by slow fire and finally by intense fire.Through the above processing,liquor yield achieved 57 %～60 % and the produced Xiaoqu liquor had better quality and taste(taste presented as sweet,clean,strong and fragrant aroma).Such technique was a break to traditional Xiaoqu liquor production and it made the production of Xiaoqu liquor by multiple grains possible.(Tran.by YUE Yang)更多还原