利用多底发酵提高浓香型白酒质量的研究  

Using Multiple-Bottom Fermentation to Improve the Quality of Nongxiang Baijiu

作　　者：宋瑞滨 邵泽良 涂向勇 宋军 SONG Ruibin;SHAO Zeliang;TU Xiangyong;SONG Jun(Hubei Huangshantou Wine Industry Co.,Ltd.,Gong'an 434300,Hubei,China)

机构地区：[1]湖北黄山头酒业有限公司,湖北公安434300

出　　处：《酿酒》2021年第2期57-62,共6页Liquor Making

摘　　要：利用不锈钢窖泥盘装入生态窖泥后,分多层平铺放置在窖池内的酒醅中,使窖池内部形成多个窖底,适用于各种结构的窖池使用,经实践可提高浓香型白酒的优级率35%以上,且窖泥盘结构简单,使用方便,能大幅降低浓香型白酒生产成本,效果稳定可靠,为浓香型酒的生产起到一定的理论指导。After using stainless steel cellar mud trays to load ecological cellar mud,they are placed in multiple layers in the wine cellar in the cellar to form multiple cellar bottoms inside the cellar.It is suitable for cellars of various structures.It can increase the premium rate of Luzhou-flavor liquors by more than 35%,and the structure of the pit mud tray is simple and easy to use.It can greatly reduce the production cost of Luzhou-flavor liquors.The effect is stable and reliable,which provides a certain theory for the production of Luzhou-flavor liquors.guide.

关 键 词：窖泥盘 生态窖泥 多底发酵 白酒 

分 类 号：TS262.31[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]