浓香型大曲酒的窖池设计与机械化施工的研究  

Design and Mechanized Construction of Fermentation Pit for Nongxiang Baijiu Production

作　　者：张海琳 ZHANG Hailin(Shanghai Shanda College,Shanghai 201209,China)

机构地区：[1]上海杉达学院

出　　处：《酿酒科技》2019年第12期70-72,76,共4页Liquor-Making Science & Technology

摘　　要：“千年老窖,万年糟”,在浓香型大曲酒的酿造中,窖池是酿出好酒的基础前提。窖池的形状大小、建窖环境的科学规划、窖泥培养的理化标准和入窖糟醅工艺的控制,直接关系着浓香型大曲酒酿造的成败。浓香型白酒市场的不断扩大,客观上要求酒企窖池新建数量的持续增加,如何更好的科学建窖,保证新建酒窖的快速老熟,避免酒窖老化与窖泥脱落,已经成为了摆在国内酿酒行业科研人员面前的一大难题。本研究从浓香型白酒窖池建设的科学设计入手,就当前酒市场需求不断扩大的背景下如何开展窖池建设机械化展开研究。In the production of Daqu Nongxiang Baijiu,pit is the basic premise for producing high-quality liquor.The shape and the size of a pit,the scientific planning of its environment,the physiochemical indexes of pit mud,and the control of pit-entry techniques are directly related with successful liquor-making.The continuous expansion of Nongxiang Baijiu market demands more pits objectively.How to build more pits scientifically,to ensure the rapid aging of newly-built pits,and to avoid the fall of pit mud from pit wall has become a difficult task for researchers.In this study,the scientific design of pit and its mechanized construction were discussed.

关 键 词：浓香型 窖池 窖泥 用土 机械化 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.3[轻工技术与工程—食品科学与工程]