A Comparative Study of Three Different Airing Ways of Fermented Grain in Brewing of Luzhou-Flavor Baijiu

Airing on-field, airing on-bed and airing on-machine are the usual way on production of Luzhou-flavor liquor. The essay makes a brief introduction about the three airing ways, at the same time it researches the effect of different airing ways on fermented grains and pits fermentation. As the way of mechanization airing, the machine of airing absolutely meets the technology demand on the production of Luzhou-flavor liquor, moreover, it has saved labor. Furthermore, it not only benefits for the stability and uniformity of fermented grains, fermenting, but raises productivity of liquor.