降低食品薄膜封窖冷凝水对窖面糟醅影响的研究  

Reducing the Impact of Pit-Sealing Plastic Film Condensate Water on Pit Surface Fermented Grains

作　　者：邹大江 陈青 李勇 杨刚仁 李旭 王付华 ZOU Dajiang;CHEN Qing;LI Yong;YANG Gangren;LI Xu;WANG Fuhua(Xijiu Co.Ltd.,Xishui,Guizhou 564622,China)

机构地区：[1]贵州习酒股份有限公司,贵州习水564622

出　　处：《酿酒科技》2025年第2期100-104,共5页Liquor-Making Science & Technology

摘　　要：随着酱香型白酒生产工艺的不断进步,封窖方式也在不断调整优化,部分酱酒企业开始采用食品薄膜代替传统窖泥进行封窖,使得窖内发酵过程中在食品薄膜内层形成的冷凝水进入窖面糟醅并对窖面糟醅产生影响。本实验研究确定了冷凝水对窖面糟醅产生的影响,并通过改变采用食品薄膜封窖的方式在不同程度上减少了冷凝水对窖面糟醅产生的影响,为酱香型白酒生产的封窖工艺提供了参考依据。With the continuous progress of the production technology of Jiangxiang Baijiu,the pit sealing method is constantly adjusted and optimized.Some distilleries begin to use food-grade plastic film for pit sealing instead of pit mud.The condensate water formed on the inner surface of the plastic film during the fermentation process has negative impact on the pit surface fermented grains.In this study,the influence of the condensate water on the pit surface fermented grains was determined through experiments,and the influence was reduced to different degrees by changing the pitsealing method with plastic film.This study has provided reference for the pit sealing process of Jiangxiang Baijiu.

关 键 词：酱香型白酒 食品薄膜封窖 窖面糟醅 冷凝水 

分 类 号：TS262.3[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]