基于量质摘酒工艺的自动化摘酒技术研究  

Automated Liquor-Gathering Technology Based on Liquor-Gathering According to Quality Grade

作　　者：孙中理 蔡海燕[1,2,3] 刘义会 李觅[1,2,3] 胡兴望 黄裕隆 蒋奇男 彭松 刘绪 曹伦 张磊[1,2,3] SUN Zhongli;CAI Haiyan;LIU Yihui;LI Mi;HU Xingwang;HUANG Yulong;JIANG Qinan;PENG Song;LIU Xu;CAO Lun;ZHANG Lei(Sichuan Food Fermentation Industry Research&Design Institute,Chengdu,Sichuan 611130;Liquor Making Bio-technology&Application Key Laboratory,Chengdu,Sichuan 611130;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000;Chengdu Normal University,Chengdu,Sichuan 611130;Sichuan Liquor Group Co.Ltd.,Chengdu,Sichuan 611130,China)

机构地区：[1]四川省食品发酵工业研究设计院,四川成都611130 [2]酿酒生物技术及应用四川省重点实验室,四川成都611130 [3]国家固态酿造工程技术研究中心,四川泸州646000 [4]成都师范学院,四川成都611130 [5]四川省酒业集团有限责任公司,四川成都611130

出　　处：《酿酒科技》2020年第1期17-19,23,共4页Liquor-Making Science & Technology

基　　金：四川省科技厅苗子工程项目（2017RZ0029）;酿酒生物技术及应用四川省重点实验室开放基金项目（NJ2016-03）;四川省科技计划项目重点研发项目（2019YFS0004）;固态发酵资源利用四川省重点实验室开放基金项目（2016GTJ002）

摘　　要：量质摘酒是白酒酿造过程中一项非常重要的工艺环节,与白酒企业产品的质量和产量息息相关。研究了摘酒温度、摘酒速度对浓香型白酒原酒香味物质的影响,为设计出一种自动化摘酒关键技术奠定了基础,有利于摘酒工艺的数字化,提升白酒酿造过程的自动化水平。Liquor-gathering according to quality grade is a very important technical procedure in Baijiu production, which is closely related to the quality and the yield of liquor. The effects of liquor-gathering temperature and liquor-gathering speed on the flavoring substances of Nongxiang Baijiu were studied. The research laid a foundation for the design of automated liquor-gathering technology,which was helpful for the digitization of liquor-gathering process and could enhance the automation level of Baijiu industry.

关 键 词：摘酒工艺 自动化 白酒 香味物质 

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]