人工窖泥的制作和养护  

Study on the Preparation and the Maintenance of Manmade Pit Mud

作　　者：谢玉球[1] 林洋[1] 周二干[1] 蔡猛[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2013年第2期67-70,共4页Liquor-Making Science & Technology

摘　　要：浓香型白酒在中国的白酒市场中占据着主导位置,其优良品质与窖泥有密切的联系。窖泥质量的优劣直接影响着基酒的产质量,也与酒体风格息息相关,故有"千年老窖"之说。用人工制作的窖泥建筑窖池,经过长时间的驯化后即形成了"人工老窖"。而窖泥的质量与其中含有的菌种种类和数量有直接的关系,特别是己酸菌,所以己酸菌的培养在发酵泥的制作中起到重大作用。长时间使用的窖泥因诸多因素会出现退化的现象,故需要采取一定的措施进行养窖。Nong-flavor liquor has an important position in Chinese liquor market and its high quality is closely related to its pit mud. Pit mud quality has direct influence on liquor styles and the quality and the yield of base liquor. So there is an old saying： pit of thousands of years. In practice, the construction of pits by manmade pit mud could become manmade aged pits after long-term domestication. The quality of manmade pit mud is directly related to its bacterial varieties and amount especially caproic acid bacteria. Accordingly, the culture of caproic acid bacteria plays important roles in the preparation of fermenting pit. Long-term use of manmade pit mud will result in pit mud degradation due to various reasons. Therefore, appropriate measures should be adopted for pit maintenance.

关 键 词：浓香型白酒 人工老窖 己酸菌 退化 养窖 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]