倒堆技术在北方酱香型白酒生产中的应用  

Application of Inverted Stacking Technology in the Production of Maotai-flavor Liquor in North China

作　　者：王邦坤 张维山 WANG Bangkun;ZHANG Weishan(Yunmen liquor(Group)Co.,Ltd.,Qingzhou 262500,Shandong,China)

机构地区：[1]山东青州云门酒业(集团)有限公司,山东青州262500

出　　处：《酿酒》2022年第2期88-91,共4页Liquor Making

摘　　要：大曲酱香型白酒生产过程中有四高:高温制曲、高温堆积、高温发酵、高温流酒。高温制曲是提高酱香白酒风格、质量的基础;高温堆积可网罗空气中的酿酒微生物,是进行微生物富集繁殖的过程;高温发酵为产生酱香物质提供良好基础,利于耐高温细菌代谢和耐高温酵母的纯化及发酵产酒、产香;高温流酒有利于酱香酒主体香高沸点物质的馏出和低沸点杂质的蒸发;这四高相辅相成构成酱香型白酒的特殊工艺特点。北方大曲酱香型白酒生产中堆积酒醅受气候、环境等因素的影响,堆积酒醅堆底、堆心、堆顶温度升温幅度也受到不同程度影响,本文通过多年对堆积酒醅倒堆温度、方法,结果进行对比试验,通过实验,效果比较明显,为生产工艺优化提供了理论基础。There are four highs in the production of Daqu Maotai-flavor liquor,namely,high temperature koji making,high temperature stacking,high temperature fermentation and high temperature liquor flowing.High temperature koji making is the basis of improving the style and quality of Maotai-flavor liquor.High temperature accumulation can trap brewing microorganisms in the air,which is a process of microbial enrichment and reproduction;High temperature fermentation provides a good foundation for producing Maotai flavor substances,which is beneficial to the metabolism of high temperature resistant bacteria,the purification of high temperature resistant yeast,and the production of wine and flavor by fermentation;High temperature liquor flow is beneficial to the distillation of high boiling point substances and evaporation of low boiling point impurities in Maotai-flavor liquor;These four highs complement each other and constitute the special technological characteristics of Maotai-flavor liquor.The accumulated fermented grains in the production of Daqu Maotai-flavor liquor in northern China are affected by climate,environment and other factors,The temperature of the bottom,core and top of the stacked fermented grains are also affected to varying degrees.Through years of comparative experiments on the pouring temperature,method and results of stacked fermented grains,the results are obvious,which provides a theoretical basis for the optimization of production technology.

关 键 词：高温堆积 倒堆技术 酱香白酒 生产应用 

分 类 号：TS262.33[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]