摘要
通过统计公司自动化小曲白酒生产线下489个生产批次中发酵温度和对应原酒产量数据显示,酒醅发酵顶火温度范围、顶火温度维持时间及发酵前期升温速率与原酒产量之间有明显相关性,减缓发酵前期酒醅升温速度、延长顶火温度持续时间、适当提高顶火温度范围有助于提高原酒出酒率,公司小曲白酒自动化生产线中控温发酵方式下酒醅发酵温度依旧需遵循“前缓、中挺、后缓落”变化规律。
Based on the statistics of the fermentation temperature and the corresponding base liquor yield in 489 production batches of the automatic Xiaoqu Baijiu production line of the company,we have discovered that there is a significant correlation between the top fermentation temperature range,the top temperature maintenance time and the temperature rise speed in the early stage of fermentation and the base liquor yield.By slowing down the temperature rise speed of the fermented grains in the early stage of fermentation,prolonging the maintenance time of the top fermentation temperature and properly increasing the top fermentation temperature range,the base liquor yield can be increased.The fermentation temperature of the fermented grains in the temperature-controlled fermentation mode of Xiaoqu Baijiu automatic production line still needs to follow the temperature change rule of“slow rise in the prior stage,stable in the medium stage,and slow drop in the late stage”.
作者
姚贤泽
杨生智
杨强
赵行
YAO Xianze;YANG Shengzhi;YANG Qiang;ZHAO Hang(Jing Brand Co.Ltd.,Daye,Hubei 435100,China)
出处
《酿酒科技》
2020年第9期93-96,共4页
Liquor-Making Science & Technology
关键词
小曲白酒
固态发酵
温度
出酒率
Xiaoqu Baijiu
solid-state fermentation
temperature
liquor yield
