白酒固态发酵温度变化与产、质量关系的研究

Research on the Relationship Between the Temperature Changes and Liquor's Production and Quality During Solid Fermentation Process

浓香型白酒固态发酵过程中,不同的温度变化对产、质量会产生不同的影响。固态发酵过程中温度变化要求前缓、中挺、后缓落。着重阐述发酵过程温度变化与产、质量的关系,以及入池温度对温度变化的影响。

During the solid fermentation of Luzhou style liquor, the temperature changes have different effects on quantity and quality of the liquor. The requirement of temperature changes during solid fermentation is to slowly increase at the beginning, be sustained in the middle phage and gradually decrease in the end. The relationship between the temperature changes and liquor＇s production and quality during fermentation process, as well as the impact of feed-in temperature on temperature changes was mainly elucidated.