浓香型白酒度夏措施研究进展  

Research Progress in Measures for Nongxiang Baijiu Production in Summer

作　　者：赵荣寿 高占争 周蔺 陶洪驰 杨柳 赵江华 ZHAO Rongshou;GAO Zhanzheng;ZHOU Lin;TAO Hongchi;YANG Liu;ZHAO Jianghua(Langjiu Distillery Co.Ltd.,Luzhou,Sichuan 646523;Langjiu Distillery(Luzhou)Co.Ltd.,Luzhou,Sichuan 646011,China)

机构地区：[1]四川郎酒股份有限公司,四川泸州646523 [2]四川省古蔺郎酒厂(泸州)有限公司,四川泸州646011

出　　处：《酿酒科技》2021年第11期61-64,共4页Liquor-Making Science & Technology

基　　金：2019年泸州市科技计划项目(2019-GYF-7)。

摘　　要：由于气温的原因,浓香型白酒生产每年夏天都会面临安全度夏的问题。根据文献资料和生产经验,对各种度夏措施进行分析,有些度夏措施,例如减少投粮、减少用曲、减少糠壳等,是有共识的,但有些措施存在争议。经分析认为应该综合运用多种措施,根据气温情况分阶段应对。这些措施以降低入窖温度,减缓升温速度,减弱微生物活性,尽量保留淀粉,降低淀粉损失为主。新科技的发展也为解决度夏问题带来了新思路。Due to the high temperature in summer,special measures need to be taken in the production of Nongxiang Baijiu in summer.Based on the literature and production experience,various measures are analyzed in this paper.Some measures,such as reducing the input of grain,Daqu and husk,are common,but some others are controversial.Through comprehensive analysis,it is concluded that a variety of measures should be taken in stages according to the weather conditions.These measures mainly aim at reducing the pit-entry temperature of the fermented grains,slowing down the temperature rising rate,weakening the microbial activity,retaining the starch and reducing the loss of starch.The development of new technologies has also brought new ideas to solve the problem.

关 键 词：浓香型白酒 度夏 措施 进展 

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]