浓香型白酒窖泥养护探讨  

Discussion on pit mud maintenance of strong-flavor Baijiu

作　　者：江鹏[1] 何朝玖 彭春芳 刘燕梅 肖龙泉 陈卓 JIANG Peng;HE Chaojiu;PENG Chunfang;LIU Yanmei;XIAO Longquan;CHEN Zhuo(College of Wuliangye Technology and Food Engineering,Yibin VocationalTechnical College,Yibin 644003,China;Yibin Liuchi Lane Wine Industry Co,Ltd.,Yibin 644000,China;Yibin Product Quality Supervision and Inspection Institute,Yibin 644002,China;College of Pharmacy and Bioengineering,Chengdu University,Chengdu 610106,China)

机构地区：[1]宜宾职业技术学院五粮液技术与食品工程学院,四川宜宾644003 [2]宜宾市六尺巷酒业有限公司,四川宜宾644000 [3]宜宾市产品质量监督检验所,四川宜宾644002 [4]成都大学药学与生物工程学院,四川成都610106

出　　处：《中国酿造》2021年第2期12-15,共4页China Brewing

基　　金：宜宾职业技术学院院级科研项目(ybzysc17-49)。

摘　　要：窖泥是浓香型大曲酒发酵设备的重要组成部分,对浓香型大曲酒的质量和产量有着重要影响。该文阐述了窖泥的功能基础,分析了窖泥老化的现象及原因,总结了窖泥养护的方法,提出了防止功能微生物退化的窖泥养护的措施。只有正确认识窖泥退化的原因和窖泥养护的机理才能实现对窖泥的有效养护,最终提高浓香型白酒的质量和产量。Pit mud is an important part of the fermentation equipment for strong-flavor Baijiu(Chinese liquor).The quality of pit mud plays a particular role in the quality and yield of strong-flavor Baijiu.The functional basis of pit mud was expounded,the phenomenon and causes of pit mud aging was analyzed,the current methods of pit mud maintenance was summarized,and measures to prevent the degradation of functional microorganisms for pit mud conservation was proposed.Only by correctly understanding the reasons of pit mud degradation and the mechanism of pit mud conservation,the scientific maintenance of pit mud could be effectively realized,and the quality and yield of strong-flavor Baijiu could be improved.

关 键 词：浓香型白酒 窖泥微生物 窖泥老化 窖泥养护 

分 类 号：TS261.8[轻工技术与工程—发酵工程]