通过跑窖和降低入窖水分恢复窖泥功能  

Restore Pit Mud Function by Running the Cellar and Reducing the Moisture in the Cellar

作　　者：李召 朱立宁 LI Zhao;ZHU Lining(Hebei Nijiao Brewing Technology Innovation Center,Xingtai 055550,China;Hebei Fenglaiyi Distillery Co.,Ltd.,Xingtai 055550,China)

机构地区：[1]河北省泥窖酿酒技术创新中心,河北邢台055550 [2]河北凤来仪酒业有限公司,河北邢台055550

出　　处：《现代食品》2022年第14期99-102,共4页Modern Food

摘　　要：入窖糟醅水分过大,不仅会导致窖泥水分增加,破坏窖泥功能,还会降低母糟活性,不利于下一排次发酵。通过跑窖和降低入窖水分的试验措施,可以有效降低窖泥水分,使窖泥和母糟的功能得到恢复。Too much moisture in the fermented grains will not only increase the water content of the pit mud,destroy the function of the pit mud,but also reduce the activity of the mother lees,which is not conducive to the next row of fermentation.The water content of pit mud can be effectively reduced and the functions of pit mud and mother’s grains can be restored through the experimental measures of running the pit and reducing the water content in the pit.

关 键 词：窖泥 品质提升 入窖水分 

分 类 号：TS261[轻工技术与工程—发酵工程]