浓香型白酒窖内参数变化规律及相关性研究(Ⅱ):温度及其数学模型

Study on the Change Rules of Parameters of Luzhou-flavor Liquor in Pits & Their Correlations(Ⅱ):Temperature and Its Mathematical Model

温度是影响微生物发酵的重要因素之一,不同的入窖温度及窖内温度的不同变化都会对白酒产、质量产生不同影响。利用数显窖池测温计对浓香型白酒窖内不同空间位置的温度进行多排次跟踪监测,绘制变化曲线,并拟合出数学模型。结果表明,入窖温度与窖内温度的变化受环境温度影响明显;除第1排外,窖内温度变化曲线基本符合"前缓、中挺、后缓落"的传统经验;高斯八阶函数曲线模型对温度数据的拟合效果非常好,与各排次及各空间位置的原始数据都非常接近,只是具体参数有所不同。

Temperature is one of the important factors influencing microbial fermentation. Different pit-entry temperature and different tempera- ture change trend in pits have different effects on liquor quality and liquor yield. In this study, the temperature at different spatial location in pits was monitored by using digital pit thermometer through repeated times, then temperature change curve was described and the relative mathemati- cal model was established. The results showed that pit-entry temperature and temperature change trend in pits were obviously influenced by envi- ronmental temperature, and temperature change curve in pits was basically in accord with the description by traditional experience （rise slowly in prior stage, keep stable in medium stage, and decline slowly in late stage） except for the first production turn, and eighth order Gaussian function curve model had satisfactory fitting effects on temperature data, which was very close to the initial data of each production turn or at each spatial location with the difference merely in specific parameters.