黄淮产区酿酒微生态环境的探究与打造  

Exploration and Construction of Wine Making Micro Ecological Environment in Huang Huai Region

作　　者：姚元滋 李跃 徐效勇 苗孔忠 钟敬飞 曹体忠 梁萌 黄兰香 王荣荣 YAO Yuanzi;LI Yue;XU Xiaoyong;MIAO Kongzhong;ZHONG Jingfei;CAO Tizhong;LIANG Meng;HUANG Lanxiang;WANG Rongrong(Huaguan Group Co.,Ltd.,Heze 274900,Shandong,China)

机构地区：[1]花冠集团酿酒股份有限公司,山东菏泽274900

出　　处：《酿酒》2022年第1期89-91,共3页Liquor Making

摘　　要：北方地区由于自然条件限制,易出现酿酒微生物富集困难、窖泥老化等问题,进而影响浓香型白酒的产、质量。为缓解这一现象,从塑造酿酒车间小环境、打造窖池间环境和维护窖内窖泥良好状态、优化大曲微生物等多个方面进行探究并运用于实际生产中去,在原酒产量、质量上取得了一定的成效。Due to natural conditions,the northern region is prone to problems such as difficulty in enriching microbes and aging of pit mud,which will affect the quality and production of Luzhou flavor baijiu.In order to alleviate this phenomenon,we explored from the aspects of shaping the small environment of wine making workshop,creating the environment between pits,maintaining the good state of pit mud in pits,and creating Daqu microorganisms,and applied them to the actual production,and achieved certain results in the production and quality of raw liquor.

关 键 词：酿酒微生物 微生态 泥池 发酵副产物 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]