浓香型白酒压排入窖温度对转排产率影响的分析

Analysis of the Effects of Pit Entry Temperature in Long-term Fermentation on the Yield of Nong-flavor Liquor in Trans-production

对2011年5月至11月压排和转排生产1867口实验窖池的跟踪分析,得出了浓香型白酒压排生产过程中入窖温度与转排产率的关系。实验结果提出了压排生产过程中对新窖和老窖转排产率影响的不同压排入窖温度拐点和根据入窖温度调整压排生产时间与班次的观点,从而有效确保多粮浓香型白酒压排生产效益的最大化。

Through tracing analysis of long-term fermentation and trans-production in 1867 experimental pits in Feng＇gu Distillery from May.201 l to Nov.2011, the relations between pit entry temperature in long-term fermentation and the yield of Nong-favor liquor in trans-production were revealed. In order to achieve high yield of Nong-flavor liquor, it was suggested that different pit entry temperature should be adopted in long-term fermentation for newly-constructed pits and for aged pits, and trans-production time and trans-production turns should be regulated properly according to pit entry temperature.