摘要
在窖内采用面糟追酒、粮糟强化发酵、底糟强化产酯生香的工艺组合措施。并通过可控蒸馏技术的应用 ,采取“薄层串蒸”方法 ,有效解决了传统蒸馏方法中提香区的狭窄问题 。
The combined technology of producing liquor from upper fermented grains, fortifying fermentation of middle fermented grains and fortifying flavour-increasing and ester-producing in bottom fermented grains was used in pit, and the adoption of method of “cross-steaming of seperate layer ” through the application of the technology of controlled distillation had solved effectively the difficulty of narrow flavour- distilling space in traditional production process and also presented the organic combined new technology of distillation and fermentation of Luzhou-flavour liquor.(Tran.by YUE Yang)
出处
《酿酒科技》
2000年第4期38-40,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
蒸馏
发酵
薄层串蒸
提香
Luzhou-flavour liquor
distillation
fermentation
cross- steaming of seperate layer
flavour-distilling
