干型黄酒大罐陈酿的研究  

Study on the Aging of Dry Huangjiu in Stainless Steel Tanks

作　　者：夏杭锋 单立强 胡岳松[1] 胡卫明[1] 孙国昌[1] 边鉴新[1] XIA Hangfeng;SHAN Liqiang;HU Yuesong;HU Weiming;SUN Guochang;BIAN Jianxin(Kuaijishan Shaoxing Huangjiu Co.Ltd.,Shaoxing,Zhejiang 312030,China)

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒科技》2024年第8期101-104,共4页Liquor-Making Science & Technology

摘　　要：目前黄酒陈酿主要以陶坛为主,部分公司进行了大罐贮存陈酿试验,但均存在陈酿效果相对不明显、酸败风险高或能耗成本高等情况。本研究以实际大罐贮存陈酿为基础,研究了不同糖度干型黄酒的大罐常温陈酿效果、陈酿期间总酸与酒体温度关系及纯生干型黄酒的大罐常温陈酿效果.经扩大化试验得出总糖5 g/L以下的干型黄酒在大罐常温陈酿过程中酸度变化稳定,无需额外制冷冷却;通过自动化监控温度异常提示酸度风险,整体陈酿效果明显且节约经济成本。The main aging container for Huangjiu is pottery jars.Aging tests in stainless steel tanks were carried out in some wineries,but their results were not ideal.In this study,taking the Huangjiu aging in stainless steel tanks as the research object,the normal-temperature aging effect and the relationship between total acids and temperature of Huangjiu with different sugar content were explored.The results showed that the acidity of dry Huangjiu(total sugar<5 g/L)was stable during normal temperature aging in stainless steel tanks,and refrigeration was not needed.The automatic monitoring system could be used to track abnormal temperature and acidity.The aging effect was good,and the cost was reduced.

关 键 词：干型黄酒 大罐陈酿 常温陈酿 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]