优质白酒立体发酵模式的研究

Study on high-quality liquor through three-dimensional fermentation patterns

通过立体发酵模式的生产,不仅大大提高了生产车间空间利用率,在与优质酒的产量相差不大情况下,优质酒的酒质明显高于目前大生产上的粮糟酿造的成品基础酒,同时使丢糟的淀粉含量幅度减少了2%～3%,从而提高了糟醅中淀粉的利用率。另外在主发酵结束时的粮糟窖池上面堆积糟醅发酵,还可以改善该窖池粮糟的酒质,使得企业获得更大的利益。同时也解决了通过传统方式生产来增加窖帽高度会影响成品基酒的酒质问题。

Through the production of the three-dimensional model, the fermentation not only greatly improved production workshop space utilization ,the yield difference in quality wine circumstance, quality was higher than the current produced wine brewing on the production of finished the bread of bad, also based lost badly starch content range reduced to 2%-3% ,thereby the utilization ratio of starch grains worse was improved.Also product quality problems through the traditional way to increase production pits cap height was also solved.