破堆移位降温技术对酱香型白酒出酒率的影响  

Effects of Stack-pushing & Position-moving Technology on the Yield of Jiangxiang Baijiu(Liquor)

作　　者：卓毓崇 蒋英丽 王会 赵荣寿 杨维建 甘浪飞 

机构地区：[1]四川省古蔺郎酒厂有限公司,四川古蔺646523

出　　处：《酿酒科技》2014年第11期55-57,共3页Liquor-Making Science & Technology

摘　　要：大曲酱香型白酒的生产工艺极其特殊,以"四高二长""二九八七"的酿制方法和精湛的勾兑调味技术,造就了酒体特殊的酱香风格。而在堆积糖化过程中,其糟醅最高温度可达50℃,导致大部分微生物死亡。通过采用破堆移位技术,有效降低了入池温度,且使得糟醅可再次网罗空气中的微生物,提高了酱香型白酒的出酒率,同时优质品率也得到了提升。The production techniques of Jiangxiang Baijiu （liquor） are quite special. Its fermenting methods such as “Four High and Two Long”and “Feeding Twice, Steaming＆amp;Cooking Nine Times, Fermenting Eight Times, and Liquor Collection Seven Times”and its exquisite blending and flavoring techniques finally produce the unique Jiangxiang style. During the process of stacking saccharification, the top temperature of fer-mented grains might reach up to 50 ℃,which leads to the death of the majority of microbes. In this study, the new cooling technology of stack-pushing ＆amp; position-moving was adopted, which could effectively reduce pit entry temperature, accumulate airborne microbes again, in-crease the yield of Jiangxiang Baijiu（liquor）, and enhance the quality product rate.

关 键 词：酱香型白酒 高温堆积 破堆移位 出酒率 优质品率 白酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]