传统小曲米香型白酒生产的工艺技术探讨

Production Technology of Traditional Rice-flavor Wine

摘要:

米香型白酒是中国白酒四大香型之一，具有生产周期短、出酒率高、适合南方天气酿造、入口绵甜、回味怡畅等特点，在两广地区以广西桂林三花酒、广东长乐烧酒为代表，深受南方地区消费者群体喜爱。本文根据多年的生产经验，结合现代科学理论，介绍了传统广东米香型白酒的特色、生产工艺，详细阐述了蒸饭、糖化、发酵、蒸馏、储存、勾兑等各酿酒工序的操作要点及注意事项，旨在将广东的传统酿酒工艺发扬光大。

Abstract:

Rice-flavor wine is one kind of the Chinese wine which had four types according to flavor, and had several advantages, such as short producing periods, high yield, sweet taste and comfortable persistent aftertaste. The famous rice-flavor wine in South China were Sanhua Liquor and Guangdong ChangLe Liquor, which have become more and more popular in recent years. This paper briefly introduced the characteristic and technology of traditional Guangdong rice-flavor wine, and explained the critical points such as steaming rice, mashing, fermentation, distilling, storage and blending of wine production, in order to further developed traditional technology of rice-flavor wine.