高规格酱香型白酒,酿造工艺更为特殊,需经过十二道流程,同时,对于酒曲,水质,气温也有特殊要求。好的酱香型酒,必须是高温酿成,并且,七次取酒,头尾还不能当作一等佳酿,只能做二、三等级,因此,好的酱香型白酒,产量其有限。
—— 贵州黔香恒信酒业有限公司

酿酒工艺流程

Processes of brewing techniques

01 拌曲

Stirring yeast

用小麦制曲,将小麦粉碎,加入水和“母曲”搅拌。

 

Use wheat to make yeast.Smash the wheat,add water and “mother yeast”,and stir them together.

02 踩曲

Stirring yeast

拌匀后,放在木盒,用脚踩曲做成“曲块”。

 

When stirred evenly,the yeast is put into wooden box,and is made to “yeast blocks”by being stamped by foot.

03 润料

Moisturizing raw materials

用热水将高梁清洗数遍,洗去渣滓,让高梁吸水。


Use the hot water to clean sorghum by several times,remove dregs and let sorghum absorb water.

04 拌料

Stirring raw materials

加入发酵出窖而未蒸酒的母糟拌匀。

 

Add the original grain that comes out of cellar after fermentation but not yet distilled and stir evenly.

05 蒸煮

Steaming and boiling

装甑蒸酿至七成熟,即可出甑。

 

Put the grain into steamer and boiled to 70% done,then the grain can come out.

06 摊凉

Unfolding and cooling

在晾场上加热水拌匀后摊开冷却。

 

Add hot water and stir evenly on the drying field.After that ,unfold it and wait for cooling.

07 加曲

Adding yeast

散入尾酒,加入大曲粉,拌匀。

 

Disperse tail wine,add big yeast powder and stir evenly.

08 堆积

Stockpiling

收扰成堆,堆积至堆中酒醅有酒香味。

 

Collect and make them piled in heaps,pile until there is wine flavor in the fermented grains.

09 入窖

Entering cellar

酒醅入窖,用窖泥封窖发酵。

 

Put fermented grains into the cellar and concealed the cellar with mud for fermentation.

10 出窖

Exiting cellar

封窖发酵一个月,方可开窖取醅。

 

After sealed in the cellar for one month’s fermentation,the cellar can be opened and the fermented trains will be taken out.

11 蒸馏

Distilling

上甑蒸馏,出酒。

 

Put materials in the steamer and distill them,after that the liquor comes out.

12 贮存

Storing

新酒出来后,要装入特制的陶土酒坛中封存。

 

After the new liquor comes out ,it will be sealed up in specially-made pottery wine jar for keeping.

我们的产品