堆积发酵过程中酒醅倒堆试验工艺总结  

Technological Summary of Fermented Grain Casting Experiment in Stacking Fermentation Process

作　　者：张维山 张宗举 孟宪江 郑世武 葛瑞兰 

机构地区：[1]山东青州云门酒业(集团)有限公司,山东青州262500

出　　处：《酿酒》2013年第5期86-88,共3页Liquor Making

摘　　要：在酱香型白酒生产过程中,堆积酒醅达到一定品温时进行倒堆,可以实现堆积酒醅各个点的含氧量及糖化发酵过程的一致性,且酒醅更松散,有效解决了堆积酒醅堆底、堆心部位含氧量低及大曲中芽孢杆菌类细菌和酵母菌在堆积酒醅各位点发育富集量不平均,及堆底、堆心酒醅板结、不升温或升温幅度很小等一系列问题。In Maotai flavor liquor making, the stacking fermented grains will be casted when a certain temperature was reached, so that the homogeneity of the oxygen content and saccharification process at various points of the pile will be realized. In addition, the fermented grains will become more loosely, and a serial problem such as low oxygen level at the bottom and in the central part of the pile, the uneven enrichment of bacillus and yeast in koji, fermented grain compaction, and no or small increase of temperature at the bottom and in the central part of the pile, will be solved.

关 键 词：堆积发酵 过程 酒醅倒堆 试验 工艺 总结 

分 类 号：TS262.3[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]