双轮底发酵过程中酒醅温度变化规律的探讨  

Change of temperature of fermented grains in double bottom fermentation of Chinese liquor processing

作　　者：程铁辕[1] 郑若欣 黄治国[3] 

机构地区：[1]四川出入境检验检疫局国家酒类检测重点实验室,四川宜宾644000 [2]泸州市产品质量监督检验所,四川泸州646000 [3]四川理工学院酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《中国酿造》2015年第11期87-90,共4页China Brewing

基　　金：四川省应用技术研究与开发项目资助(07JY029-026)

摘　　要：温度对窖池酒醅发酵过程有着极为重要的影响,酒醅在发酵过程中的温度变化主要是环境温度、酒醅入窖温度及窖池微生物生长代谢三者共同作用的结果。该试验利用窖池温度检测系统对成都某酒厂采用浓香型白酒双轮底工艺的三口窖池酒醅温度进行实时精确检测,并绘制出其温度变化曲线。结果发现:采用双轮底工艺时,酒醅温度变化基本符合"前缓、中挺、后缓落"的传统经验,相比于普通工艺,双轮底酒醅温度变化更为平缓。Temperature of fermented grains is one of the important influence factors in the alcohol fermentation process of pit fermentation. Tempera- ture change of fermented grains is the result of environmental temperature, pit entry temperature of fermented grains and microbial growth and metabolism. The temperature of fermented grains of three pits of Luzhou-flavor liquor by double bottom process in Chengdu liquor factory was de- tected by real-time detection, and then the temperature curve was made out. The results indicated that when using double bottom process, the changing trend of temperature was in accordance to the traditional experience ＂mild at the beginning, severe in the middle, and then mild at the end ＂. Compared to the ordinary process, the temperature of fermented grains with double bottom process was mildler.

关 键 词：酒醅 发酵 温度 双轮底工艺 

分 类 号：TS262.3[轻工技术与工程—发酵工程]