酱香型白酒堆积发酵过程中“腰线”的形成机理

Formation Mechanism of "Waist Line" during Stack Fermentation of Maotai-flavor Liquor

对酱香型白酒冬季生产堆积发酵过程中易出现的异常现象———“腰线”进行了理化、生化指标分析检测。结果表明,“腰线”形成主要是由于排与排之间酒醅温差过大、过度糊化以及水分作用造成微生物异常的发酵现象;控制好收堆时间和温度,减少因上堆而人为造成的温差是控制和预防“腰线”形成的主要方法。

The easily occurred abnormal phenomenon-'waist line' during stack fermentation in Maotai-flavor liquor production in Winter was under investigation and its physiochemical indexes and biochemical indexes were measured. The results indicated that oversized temperature difference among fermented grains during trans-production, excessive grain burning and moisture content would result in abnormal microbial fermentation and further form 'waist line'. The main solutions covered adequate control of stack gathering time and temperature and prevention of manmade temperature difference during stacking. (Tran. by YUE Yang)