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        时间:2016-11-15
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               “生香靠发酵、提香靠蒸馏”一滴山庄老酒的香醇与否,与上甑蒸馏、断花摘酒的精确把控密不可分。山庄老酒酿酒车间蒸馏摘酒采用分层蒸馏、分段摘酒、分质并坛、分类入库、分区窖藏传统经验进行。将经历60天发酵柔熟酒糟起至料场上,根据不同糟醅质量情况,按照经验配入清蒸糠壳,低挖快拌均匀后,手工上甑蒸馏,上甑操过程要以“动作轻、撒料松、料层薄、铺撒匀、动作稳、压汽准、操作细、场地净”的上甑要诀探气上甑,边上甑、边控制蒸酒火候,待上甑结束,盖甑开始流酒后,进行断花摘酒,摘酒过程酿酒师傅要边接酒、边看花、边品尝、边分段、边摘取,以“酒花”断酒度、判酒质,以此做到对各级原酒的精准区分,摘取后原酒按类并坛后,入山庄老酒恒温恒湿地下酒窖分区窖藏陈酿!