酱香型白酒高温堆积发酵工艺创新研究回顾与展望  

Review and prospect of high-temperature stacking fermentation technology innovation research for sauce-flavor Baijiu

作　　者：杨磊 余辉 罗南海 王业 谢军 YANG Lei;YU Hui;LUO Nanhai;WANG Ye;XIE Jun(Sichuan Mingchuangjiu Science and Technology Co.,Ltd.,Luzhou 646000,China;Yelang Ancient Liquor Co.,Ltd.,Zunyi 564500,China;Liquor-making Biotechnology&Application Key Laboratory of Sichuan Province,Sichuan University ofScience&Engineering,Yibin 644000,China)

机构地区：[1]四川酩创酒科技有限公司,四川泸州646000 [2]夜郎古酒业有限公司,贵州遵义564500 [3]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000

出　　处：《中国酿造》2024年第2期15-21,共7页China Brewing

基　　金：固态白酒糟酷质量与基酒质量相关性探究(HX2022303)。

摘　　要：作为中国白酒产业四大基础香型之一的酱香型白酒一直以来是科研工作者的研究重点,其中富有“二次制曲”之称的高温堆积发酵工艺更是酱香型白酒酿造工艺的核心点也是研究创新的关键点之一。该文从调整糟醅堆形状、增加糟醅堆中氧气含量、减少堆糟坝面积三个方面对高温堆积发酵工艺的创新研究进行浅析,针对具体设备分析其优缺点,并对后续研究方向提出建议,以期为酱香型白酒高温堆积发酵工艺的进一步创新研究提供思路和参考。As one of the four basic flavor types in Chinese Baijiu industry,sauce-flavor(Jiangxiangxing)Baijiu has always been the research focus of research workers,among which the high-temperature stacking fermentation technology known as"Secondary Qu-making"is the core point of sauce-flavor Baijiu brewing process and one of the key points of research and innovation.The innovative research on high-temperature stacking fermentation technology was analyzed from three aspects:adjusting the shape of fermented grains,increasing the oxygen content in fermented grains piles and reducing the area of fermented grains piles.The advantages and disadvantages of the specific equipments were analyzed,and suggestions were put forward for the follow-up research direction,in order to provide ideas and references for the further innovation of the high-temperature stacking fermentation technology of sauce-flavor Baijiu.

关 键 词：酱香型白酒 高温堆积发酵工艺 糖化 机械化 

分 类 号：TS261.4[轻工技术与工程—发酵工程]