陈香型白酒“二十四节气”酿造法的研究与应用  

Production Cycle of Chenxiang Baijiu According to the 24 Solar Terms

作　　者：杜德军 龙远兵 郭辉祥 DU Dejun;LONG Yuanbing;GUO Huixiang(Tuopai Shede Distillery Co.Ltd.,Suining,Sichuan 629209,China)

机构地区：[1]四川沱牌舍得酒业股份有限公司,四川遂宁629209

出　　处：《酿酒科技》2018年第2期55-61,共7页Liquor-Making Science & Technology

摘　　要：通过对陈香型白酒酿造生产的长期研究,发现最佳生产时间是从每年秋分开班生产至次年大暑,然后进入热季压窖转排,全年涵盖二十四个节气为一个生产周期,总结出陈香型白酒"二十四节气"酿造法。即根据节气时令的变化,配合"两次拌曲·一次堆积"的独特酿酒工艺,适时调整各个生产控制要素,实现糟醅在窖内窖外的"平衡"发酵,所酿陈香型白酒具有"陈韵雅致、甘美协调"的风格。Through long-term research on the production of Chenxiang Baijiu,it was found that,the best production time in each year started from Autumnal Equinox(the 16th solar term)to Great Heat(the 12th solar term)of the next year,then anaerobic fermentation performed in summer,and the whole production process lasted 24 solar terms as a cycle,which was called the 24 solar terms production method.According to the change of the 24 solar terms,the specific liquor-making technology of“mixing fermented grains with Daqu twice and stacking fermentation once”was adopted,and the production control elements got timely adjustment to achieve balanced fermentation outside/inside the pits.The produced Baijiu had the style of exquisite taste and harmonious aroma.

关 键 词：陈香型白酒 白酒 二十四节气 控制 生产要素 

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]