摘要
川法小曲白酒生产及产品质量与温度、淀粉、糖分、酸度、水分等工艺参数关系密切,应严格掌握各工艺参数。川法小曲白酒酿造中常见的病症易出现在蒸煮、培菌和发酵工序。生产中的计算包括各种酒精度含量间的换算;出甑熟粮水分与熟粮重量间的换算;配糟重量、容量间的换算;混合糟酸度的换算和原粮出酒率的换算。(孙悟)
The production of Sichuan Xiaoqu liquor and the product quality is closely correlated with temperature, amylum, sugar content, acidity and moisture content etc. Accordingly, such technical parameters should be under strict control. The common problems in the production easily occurred in steaming, bacteria culture process, and fermentation process. The calculation in the production included the conversion of every alcoholic content, the conversion of moisture content of cooked grains and cooked grains weight, the conversion of auxiliary grains weight and volume capacity, the conversion of the acidity of mixed grains, and the conversion of liquor yield.
出处
《酿酒科技》
北大核心
2006年第10期114-117,共4页
Liquor-Making Science & Technology
关键词
讲座
川法小曲白酒
生产技术
lecture
Sichuan Xiaoqu liquor
production techniques
