绵柔凤香型白酒压窖起排生产工艺研究  

Reserch on the First Cycle of Soft Xifeng Flavor Liquor Process

作　　者：冯雅芳 罗文涛 金成勇 

机构地区：[1]陕西西凤酒股份有限公司,陕西凤翔721406

出　　处：《酿酒》2016年第2期81-85,共5页Liquor Making

摘　　要：绵柔凤香型基酒生产中,起排工艺的正确与否至关重要,也是周期生产中的难点。若起排工艺措施出现偏差,会导致圆一排产质量大幅下滑,对全年生产产生不良影响。本周期通过对近三年起排生产存在问题及原因分析,总结出了绵柔凤香型白酒起排产质量下降的原因主要为压窖酒醅酸度大、原料搭配不合理、窖泥营养缺失及不注重工艺细节操作。通过实施退醅降酸、改变原辅料配比、改良窖泥、改善工艺细节操作的综合措施,使绵柔凤香型白酒起排出酒率同比提高9.18%,优质率同比提高8.46%,乙酸乙酯含量同比提高92%,乳酸乙酯含量同比降低22%,圆一排出酒率大幅提升,基酒口感更柔顺协调。The first cycle is the crecial and diffcult point in the Soft Xifeng flavor liquor process. It will lead to a sharp decline of wine rate in the second cycle process and a bad impact on the annual production if the first cycle discrepancies.Through analyzing the production data of the past three years, that the reasons of the sharp decline in the second cycle process is： high acidity of long-term fermented grains,irrational raw materials collocation, nutrient deficient pit mud and careless detail operation.Through the implementation of comprehensive measures ：removing the fermented grains and reducing acidity,changing the proportion of raw materials,improving the pit mud and detail operation,the wine rate increased by 9.18 percentage points year on year,quality rate increased by 8.46 percentage points year on year, ethyl acetate content increased by 92%, ethyl lactate content decreased by 22%,wine rate of the second cycle increased sharply,the soft xifeng flavor liquior tasted better and more compliant coordination.

关 键 词：绵柔凤香 西凤酒 起排 工艺 

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]