多粮浓酱兼香型白酒酿造过程中窖内糟醅温度变化  

Change of the Temperature of Fermented Grains in Pits during the Fermentation of Multi-grains Luzhou-Maotai-flavor Liquor

作　　者：周瑞平[1,2] 王涛[2,3] 陈云宗 唐代云 刘超[1] 江东材 

机构地区：[1]四川省宜宾市叙府酒业股份有限公司技术中心,四川宜宾644000 [2]发酵资源与应用四川省高校重点实验室,四川宜宾644000 [3]宜宾学院生命科学与食品工程学院,四川宜宾644000

出　　处：《酿酒科技》2012年第10期46-48,51,共4页Liquor-Making Science & Technology

基　　金：四川省科技厅科技支撑计划(10ZC0386);四川省经委重大产业创新专项(2010YB00165);宜宾市科技创新专项(2011ZGY009)

摘　　要：比较分析了多粮浓酱兼香型白酒新工艺和传统多粮浓香型白酒工艺窖内发酵糟醅温度的时空变化情况。结果表明,2种工艺条件下窖内糟醅温度变化趋势均呈现主升温期缓慢、顶温维持期较长、温度回落期缓慢;贴近窖壁糟醅温度最低,中心糟醅温度最高,但是2种糟醅的具体出窖温度、平均温度、顶温,以及主升温时间、温度维持时间、温度回落时间却呈现出明显的差异性。The change of the temperature of fermented grains in pits during the fermentation of multi-grains Luzhou-Maotai-flavor liquor by new crafts and by traditional crafts was compared. The results showed that for liquor produced by new crafts and by traditional crafts, the temperature increased slowly in chief temperature-increasing period, top temperature maintained a long period, temperature-dropping period was slow, tem- perature of fermented grains close to pit wall was the lowest, and temperature of fermented grains at core location in the pits was the highest, how-ever, there was evident difference in pit-out temperature, average temperature, top temperature, chief temperature-increasing time, tempera- ture-maintaining time, and temperature-dropping time for fermented grains of liquor produced by new crafts and by traditional crafts.

关 键 词：多粮浓酱兼香型 白酒 糟醅 温度 

分 类 号：TS262.3[轻工技术与工程—发酵工程]