人工窖泥培养工艺探析_郭富祥.pdfVIP

年第 期（总第 期）· 酿酒科技 2013 11 233 LIQUOR－MAKING SCIENCE ＆ TECHNOLOGY 2013 No．11(Tol．233) 47 人工窖泥培养工艺探析 郭富祥， 侯建光，张俊峰 （河南仰韶酒业有限公司，河南渑池472400 ） 摘 要：窖泥在大曲浓香型白酒生产中起着关键的作用，窖泥质量的优劣直接影响基础酒的质量和产量。通过窖 泥培养工艺方案研究，确定了仰韶酒厂窖泥培养配方的最佳方案：以优质地表土5000 kg 为例，添加曲粉4 % ，酯化 酶1 %，丢糟5 %，双轮底酒醅1 %，黄水7 %，酒尾3 %，豆饼粉1 %，KH2PO4 0.2 %，MgSO4 0.02 % ，酒精糟0.02 % ， 己酸菌+ 甲烷菌+ 黄浆水培养菌液 10 %～15 %，优质盖泥5 % ；影响窖泥质量的关键因素主要为：窖泥土壤、窖泥 培养配方、添加物质的质量。 关键词：浓香型白酒；窖泥；人工老窖；老熟 ： ； ： ： （ ） 中图分类号 S262.31 S261.4 文献标识码 T T B 文章编号 1001－9286 2013 11－0047－03 Investigation on the Culture of Man-made Pit Mud GUO Fuxiang, HOU Jianguang and ZHANG Junfeng (Yangshao Liquor Industry Co.Ltd., Mianchi, Henan 472400, China) Abstract: Pit mud plays key roles in the production of Nong-flavor Daqu and its quality will directly influence the quality and the yield of base liquor. The key factors influencing pit mud quality include pit mud soil, culture formula of pit mud, and the quantity of the added substances. In this paper, the best culture programs of pit mud in Yangshao Distillery were introduced as follows: the addition of 4 % yeast powder, 1 % esteri- fied enzyme, 5 % waste distilled grains, 1% double bottom fermented grains, 7 % yellow water, 3 % tail liquor, 1 % bean cake powder, 0.2 % KH2PO4, 0.02 % MgSO4, 0.02 % alcohol lees, 10 % ～15 % caproic acid bacteria + methane bacteria+seriflux culture bacteria liquid, and 5 % quality cover mud in 5000 kg quality surface soil. (Tran. by YUE Yang) Key words: Nong-flavor Baijiu(liquor); pit mud; man-made aged pit; aging 窖泥是浓香型大曲酒酿造的关键， 窖泥质量的优劣 1 材料与方法 直接影响着基础酒的质量，故有“千年老窖”之说。一般来