中国白酒封窖工艺研究进展  

Research Progress in Pit-Sealing Technology of Chinese Baijiu

作　　者：魏煜 王西 张亚东 杨靖洲 刘帮 刘君 沈毅 袁思棋 WEI Yu;WANG Xi;ZHANG Yadong;YANG Jingzhou;LIU Bang;LIU Jun;SHEN Yi;YUAN Siqi(School of Bioengineering,Sichuan University of Science&Engineering,Yibin,Sichuan 644000;Langjiu Distillery Co.Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川轻化工大学生物工程学院,四川宜宾644000 [2]四川郎酒股份有限公司,四川泸州646000

出　　处：《酿酒科技》2024年第8期118-126,共9页Liquor-Making Science & Technology

基　　金：四川省知识产权专项项目(2022-ZS-00019);四川省科技计划项目(2022ZHCG0029)。

摘　　要：中国白酒的生产发酵过程是在相对厌氧窖池内各种微生物利用糟醅中多种有机物质进行生长代谢的固态酿造过程。为了能够使窖池内糟醅进行封闭式的相对厌氧发酵,进行产酒和生香,同时也避免酵母菌在充足的空气中大量消耗可发酵性糖,保证曲酒发酵正常进行,封窖是固态酿造生产工艺中的重要环节。不同香型白酒酿造生产选用的封窖工艺有较大差异,本文综述了几种主流白酒酿造的封窖方式,以期为中国白酒封窖工艺的进步提供一定参考。The production process of Chinese Baijiu is a solid-state fermentation process in which various microorganisms in the anaerobic pits utilize various organic substances in the fermented grains for growth and metabolism.In order to conduct closed and relatively anaerobic fermentation of the fermented grains in the pits for liquor production and aroma generation,pit sealing is an important link in the solid-state fermentation process.There are great differences in the pit-sealing technology used in the production of different flavor types of Baijiu.This paper summarizes the mainstream pit-sealing technology of Chinese Baijiu,so as to provide reference for the progress of Chinese Baijiu pit-sealing technology.

关 键 词：中国白酒 窖池密封工艺 封窖方式 糟醅 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]