冬夏季基酒产量、质量动态分析  

Dynamic Analysis of the Yield and the Quality of Base Liquor in Winter and in Summer

作　　者：张志刚 向双全 

机构地区：[1]甘肃省固态发酵工程技术研究中心,甘肃徽县742308 [2]金徽酒股份有限公司,甘肃徽县742308

出　　处：《酿酒科技》2015年第4期68-71,共4页Liquor-Making Science & Technology

摘　　要：通过连续3年（2011-2013年）对酿酒车间12个试验生产班组冬夏季原酒产量、质量、原辅料消耗与出、入窖糟醅理化数据的整理分析,冬季按12个班组每年1月、2月、3月、12月4个月统计出所有以上生产数据的冬季平均值,夏季按每年6月、7月、8月、9月4个月统计出所有生产数据的夏季平均值,结果显示,严格按照传统固态酿酒生产工艺控制好关键要素,使12个试验班组的白酒产、质量稳步提高,消耗呈下降趋势。特别是对冬季酿酒生产效果明显,2012年和2013年冬季产量分别同比2011年冬季增长3.32%和5.73%;同时夏季生产波动减小,产质量稳定不掉排,特别是夏季产量波动同比均小于0.5%。使酿酒生产达到＂冬不歇九,夏不歇伏＂,安全度过冬夏季的极端气候。In this study, the yield and the quality of base liquor in winter and in summer, the consumption of raw materials and auxiliary materials, and the physiochemical indexes of pit-entry/pit-exit fermented grains of 12 trial working teams in liquor-making workshop for 3 consecutive years（2011-2013） were collected and analyzed. The above data in 12 working teams in Jan, Feb, March, and Nov were collected as winter average data, and in June, July, August and Sept as summer average data. The results suggested that, strict adherence to traditional solidstate fermentation technical points could steadily reduce raw materials consumption and improve both liquor quality and liquor yield in 12 working teams. Especially, satisfactory production effects had been achieved in winter. Liquor yield in winter in 2013 and in 2014 increased by3.32 % and by 5.73 % respectively than that in 2011. Meanwhile, the production fluctuation in summer was less than before（especially the change of liquor yield in summer less than 0.5 %）. As a result,continuous safe production could be realized in winter and in summer even in extreme climate.

关 键 词：浓香型原窖发酵 前置控制 酸度 水分 原酒产质量 消耗 

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]