夏季不同投粮量对酿酒生产的影响研究  

Influence of Different Sorghum Input Amount on Baijiu Production in Summer

作　　者：杨甲平[1] 王孝荣 蔡小波[1] 王胜威 毛洪川 秦辉[1] 宋攀 张学成 黄孟阳 YANG Jiaping;WANG Xiaorong;CAI Xiaobo;WANG Shengwei;MAO Hongchuan;QIN Hui;SONG Pan;ZHANG Xuecheng;HUANG Mengyang(Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2021年第8期76-80,92,共6页Liquor-Making Science & Technology

摘　　要：夏季气温高,会影响窖池内微生物正常繁殖和发酵,对基础酒的产量和质量会造成影响,生产过程中会采取不同的工艺措施来度夏,以保证基础酒的产质量。本研究通过对夏季小转排生产中不同投粮量进行对比试验,比较不同投粮量对基础酒产质量以及对大转排生产的影响。结果表明,S2组在小转排和大转排中的出酒率高于S0、S1、S3组,且酒体干净醇厚、香气浓郁、绵甜有粮香。The high temperature in summer will affect the normal reproduction and fermentation of microorganisms in the fermentation pits, thus affecting the yield and quality of the base liquor. During the production process, different technological measures will be taken to ensure the yield and quality of the base liquor in summer. In this study, a comparative experiment was carried out to study the influence of different sorghum input amount on the yield and quality of the base liquor and the subsequent production process.The results showed that the liquor yield of group S2 was higher than that of group S0, S1, and S3, and the liquor body was clean and full-bodied, sweet and rich in aroma.

关 键 词：投粮量 基础酒 酿酒生产 工艺措施 

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]