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- 2018
重庆地方糯高粱酿造原浆白酒工艺优化研究
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Abstract:
以重庆地方糯高粱为原料，采用传统固态发酵法酿造原浆白酒，对高粱白酒的固态发酵工艺进行了优化研究.通过单因素和正交试验，结果表明，糯高粱1 500 g，配糟量100%，酒曲量0.6%，密封发酵30 d，通过蒸馏可得到酒精度为39%的原酒750 mL.
In a study reported in this paper, Chongqing glutinous sorghum was used as the raw material to brew distillate spirits with traditional solid fermentation, and its solid fermentation technology for sorghum liquor was optimized. Single-factor and orthogonal experiments showed that 750 ml of base liquor with an alcohol concentration of 39% was obtained when 1 500 grams of glutinous sorghum with 100% distillers' grains and 0.6% yeast mash was treated with closed fermentation for 30 days
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