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散白酒的酿制过程中的和贮存过程有哪些变化?

来源:http://www.sdyuxianfang.com/
日期:2022-01-05

散白酒的酿制过程中的和贮存过程有哪些变化?
What changes do we have in the brewing and storage of bulk Baijiu?
爱喝酒的朋友对于散酒来说,自然不会陌生,在餐桌上也是不可或缺的。那散酒的生产工艺又是怎样的呢?下面就让小编来给大家介绍一下关于散酒生产加工的流程以及在散酒储存过程中的变化吧!
Drinking friends are not strange to casual wine, and they are also indispensable at the dinner table. What is the production technology of bulk wine? Now let's introduce the production and processing process of bulk wine and the changes in the storage process of bulk wine!
酿酒的物化过程有两个,一个是淀,另一个是酵母。在三千两百多年前的殷商武丁时期,就已掌握了利用麦芽和谷芽作为糖化剂,用谷物的糖化发霉和酒精而成的微生物“霉菌”的生物繁殖技术,用来酿酒。
There are two physicochemical processes of brewing, one is lake and the other is yeast. More than 3200 years ago, during the period of Yin, Shang and Wuding, we had mastered the biological reproduction technology of microbial "mold" made of malt and grain bud as saccharifying agent, saccharification and mildew of grain and alcohol, which was used to make wine.
制曲的工艺流程:小麦湿粮→磨碎→配料→踩制成型→入仓堆肥→仓内→拆曲→贮存→磨曲。
The technological process of koji making: Wheat wet grain → grinding → batching → stepping on molding → warehousing composting → in warehouse → dismantling koji → storage → grinding koji.
酿造工艺流程:下沙:高粱破碎→湿粮→蒸粮→摊晾拌曲→堆积→入窖→开窖取醅;
Brewing process flow: sanding: sorghum crushing → wet grain → steaming grain → spreading and drying mixed starter → stacking → entering the cellar → opening the cellar for fermented grains;
造沙:高粱破碎→润粮→蒸粮→摊晾拌曲→堆积→入窖→开窖取醅→开窖取醅。
Sand making: sorghum crushing → grain moistening → grain steaming → spreading and drying mixed starter → stacking → pit entry → pit opening for fermented grains → pit opening for fermented grains.
散酒经、蒸馏后得到的新酒,也要经过一定时间贮存。各种散酒的贮藏时间,因其香型和贮藏质量而异。如果是高品质的酱香型散酒,则需要贮存3年以上;如果是高品质的浓香型或清香型散酒,则需要贮存1年以上;如果是低品质的一般散酒,则需要贮存3个月。在生产过程中,贮存是保证蒸馏酒产品质量的关键环节。
The new wine obtained from bulk wine and distillation should also be stored for a certain period of time. The storage time of various bulk wines varies according to their flavor type and storage quality. If it is high-quality Maotai flavor bulk wine, it needs to be stored for more than 3 years; If it is high-quality Luzhou flavor or light flavor bulk wine, it needs to be stored for more than 1 year; If it is a low-quality general bulk wine, it needs to be stored for 3 months. In the production process, storage is the key link to ensure the quality of distilled wine products.
新鲜蒸制的散酒,有刺激性的味道,并含有某些硫化物等令人不快的气味,称为新酒。以后经过一定的储藏时间,影响感和辣感会明显减弱,味道变得醇厚、柔和,香味也会改好,这就叫老熟。
Fresh steamed bulk wine has pungent taste and unpleasant smell such as some sulfides. It is called new wine. After a certain storage time, the sense of influence and spicy will be significantly weakened, the taste will become mellow and soft, and the flavor will also be improved, which is called aging.
新散酒杂味物质的蒸发:新式蒸馏出的散酒,一般比较燥辣,不醇和,也不柔软。
Evaporation of miscellaneous flavor substances of new bulk liquor: the bulk liquor distilled from the new style is generally dry and spicy, not mellow and soft.
本文由散装酒代理为您提供,我们的网站是:http://www.sdyuxianfang.com我们将以全心全意的热为您提供服务,欢迎您的访问
This article is provided by the bulk wine agent. Our website is: http://www.sdyuxianfang.com We will serve you wholeheartedly. Welcome to visit
 

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