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酿酒工业需要大批粮食,因此如何提高出酒率,最大限度地减少粮耗,是富有重大意义的。粮耗的大小与醚酒技术直接有关,酒麴的品质也直接影响着出酒率。应该特别注意的是酒麴原料粮食的消耗也是相当大的。以泸州大麴酒为例,每216斤酿酒原料即需大麴43斤;东北高梁酒每2000斤酿酒原料需新麴900斤。而大麴原料中小麦占90—95％,新麴原料中高梁占30％,华北麸麴原料中玉米和高梁约占40％。
The wine industry needs large quantities of food, so it is of great significance to improve the rate of wine production and to minimize the consumption of grain. The size of grain consumption and ether alcohol technology is directly related to the quality of wine is also a direct impact on the wine rate. Special attention should be paid to the consumption of foodstuffs from raw materials of fermented grains. Take Luzhou Dajiu wine as an example, for every 216 kilograms of brewing raw material, 43 kilograms of Dahuang meat is needed; for northeast sorghum wine, every kilogram of brewing raw material needs to be 900 kilograms fresh. The raw material of wheat is 90-95%, the raw material of sorghum is 30%, and the corn and sorghum of the raw material of bran in North China account for about 40%.