探讨浓香型酒醅小茬与回缸发酵模型与产量质量的关系  

Research on Nongxiang Fermented Grains Between the Fermentation Model of Xiaocha or Huigang and the Production and Quality

作　　者：吕静 刘江 王冕 林洋[1] 沈剑 LV Jing;LIU Jiang;Wang Mian;LIN Yang;SHEN Jian(Yanghe Distillery Co.,Ltd.,Suqian 223700,Jiangsu,China)

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223700

出　　处：《酿酒》2022年第1期106-111,共6页Liquor Making

摘　　要：在浓香型白酒的生产过程中,处于窖内中上部的小茬醅与回缸醅的发酵规律与位于窖池底部的大茬醅的发酵规律是完全不一致的。小茬与回缸醅的发酵是否正常对产酒数量以及原酒质量都起到十分重要的影响。通过深入研究和探索小茬、回缸等上层酒醅的发酵规律,得出普遍发酵规律曲线及异常发酵曲线,并从生产实际应用角度解析构建它们的最佳发酵模型,并进一步通过核心工艺的最优化,达到稳产、提质的目的。In the production of Nongxiang-flavor liquor,'xiaochaor'and'huigang'was located in the upper or middle layer of the cellar-fermenter.'Dacha'was located in the bottom layer of the fermenter.But the fermentor temperature of'xiaochaor'and'huigang'has important influence to the production or the quality.Several regulative fermentation models.By comparing the different fermentation models of'xiaochaor'and'huigang',the general fermentation law and abnormal fermentation curve were analyzed.And the influence of input parameter of the cellar-fermenter on fermentation law was expounded.

关 键 词：发酵模型 出酒率 质量 参数 浓香型 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS207.7[轻工技术与工程—食品科学与工程]