金种子浓香型白酒入池发酵工艺参数控制与管理  

Quality Control and Management of Pit-entry Fermentation Techniques of Golden Seed Nongxiang Bajiu(Liquor)

作　　者：彭兵[1] 谢国排[1] 程伟[1] 高志远[1] 王明才[1] 王新生[1] 

机构地区：[1]安徽金种子酒业股份有限公司,安徽阜阳236023

出　　处：《酿酒科技》2015年第7期58-62,共5页Liquor-Making Science & Technology

摘　　要：浓香型白酒酿造过程中原料是前提,大曲是基础,工艺是关键。其中,入池发酵工艺的主要目的是营造适宜于酿酒微生物生长繁殖与生化代谢的微生态环境,以利于糖化发酵、产酯生香等,对提高出酒率与生成呈香呈味物质起到重要作用。本研究结合现代浓香型白酒企业生产实践,通过对其入池发酵工艺的分析,指出做好入池发酵工艺的质量控制与管理,合理配醅、调整各排次粮醅入池参数、执行入窖控制、做好窖池管理等工作,实现入池发酵工艺关键点的优化调控,对浓香型白酒产质量的提高起到关键作用。In the production process of Nongxiang Baijiu（liquor）, raw materials are the prerequisite, Daqu is the base, and technology is the key. The main purpose of pit-entry is to create a suitable environment for the reproductive and biochemical metabolism of liquor-making microbes, and beneficial to the saccharification, the fermentation, and aroma ＆ ester-producing. Accordingly, it plays an important role in improving liquor yield and producing flavoring substances. In this paper, based on the production practice of modem Nongxiang Baijiu（liquor） distill- eries and the analysis of the pit-entry technology in those distilleries, some recommendations were put forward as follows： appropriate alloca- tion of fermented grains, scientific adjustment of pit entry parameters of fermented grains of different production turn, strict pit-entry technical control, and careful pits maintenance and management etc. The optimization of key technical points of pit-entry fermentation plays a key role in improving the quality and the yield of Nongxiang Baijiu（liquor）.

关 键 词：浓香型白酒 入池 发酵 质量控制 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程]