【摘要】 黄水对浓香型曲酒的香味成分的形成作用甚大,但过多则影响酒质,必须滴窖勤舀,避免黄水味从母糟带入酒中。滴窖时间一般要求12h以上,每窖最少舀4～6次。加醅减糠、回酒发酵,是保证出酒率和稳定产品质量的有效措施。加强窖池的管理,严密封窖、清窖。培养窖泥最好使用本厂老窖泥或名优酒厂选育的混合菌株(窖泥功能菌)作种子。夹泥(加泥)发酵,可明显提高酒质,但泥的质量是关键。双轮底发酵是提高产品质量的极其有效措施,生产中要遵循其规律,严格操作。(丹妮)更多还原

【Abstract】 Yellow water plays important roles in the formation of flavoring components in Luzhou-flavor Daqu liquor. Excessive use level of yellow water would damage liquor quality. Accordingly, the operation of "pits-dripping and water-ladling frequently" should be followed to avoid the introduction of yellow water taste into liquor from maternal fermented grains. Pits-dripping time usually required more than 12 h and water-ladling times for each pit should be at least 4～6 times. Increasing use level of fermented grains and decreasing use level of chaff and fermentation of reflux liquor are effective measures to ensure liquor yield and liquor quality stability. Besides, pits management should be strengthened including careful pits-seal and pits-clean. Mixed strains (pit mud functional bacteria) bred by famous distilleries are used as seed for pit mud culture. In addition, fermentation by pit mud addition could effectively improve liquor quality, and pit mud quality is the key factor. Double bottom fermentation is also an effective approach to improve liquor quality and relative operation rules should be strictly followed in practice.更多还原