摘要
以多粮浓香型白酒连续超长发酵期窖池为研究对象,通过微生态平衡理论,先采用单因素分析法和3年时间对生产工艺参数进行优化,再利用3年时间324口窖池做实践应用,并结合窖池窖泥、糟醅不同层次、不同轮次理化指标变化,综合产酒、酒质对比分析,经长期的生产实践和研究表明:通过延长发酵期,突破产酒与酒质的矛盾,为进一步满足公司酒体设计要求,稳步提高基酒质量,降低生产成本,提升企业市场竞争力,初步探讨连续超长发酵周期生产浓香型酒的发酵机理,及开展更大规模应用的可行性和可持续性,提供一定的指导意义。
Taking pits of multi-grain Luzhou-flavor liquor during continuous and super-long fermentation period as the research object,through the theory of micro-ecological balance,the production process parameters were optimized by single factor analysis and three years,then 324 pits in three years were used for practical application,and combined with pit mud,distilled grains of different levels and different rounds of physicochemistry.Through long-term production practice and research,it is indicated that by prolonging fermentation period and breaking through the contradiction between liquor production and liquor quality,the quality of base liquor can be steadily improved,the production cost can be reduced,and the market competitiveness of enterprises can be improved.The fermentation mechanism of Luzhou-flavor liquor in fermentation cycle and the feasibility and sustainability of large-scale application provide certain guiding significance.
作者
宋瑞滨
邵泽良
宋军
周艳
SONG Ruibin;SHAO Zeliang;SONG Jun;ZHOU Yan(Hubei Huangshantou Wine Industry Co.,Ltd.,Hubei Public Security 434305,China)
出处
《酿酒》
CAS
2020年第1期105-112,共8页
Liquor Making
关键词
连续超长期发酵
微生态平衡理论
生产工艺
发酵机理
多粮浓香型白酒
continuous super long term fermentation
micro ecological balance theory
production process
fermentation mechanism
multi grain Luzhou flavor liquor
