传统白酒酿造企业全厂综合自动化发展的思考

Thought of the Development of Integrated Automation for Liquor-making Enterprises

中国白酒是世界六大蒸馏酒之一,有着5000余年的悠久历史,我国白酒在漫长的发展过程中形成特有的酿造工艺和独特的风格。中国白酒酿酒原料是以粮谷为主,运用以霉菌为主要微生物的酒曲作为糖化与发酵剂,采用复式发酵、半固态发酵,成为我国酿酒业的典型代表。发酵微生物菌群复杂,发酵代谢产物多,白酒中各类化学物质比例不一。因此在继承我国独特白酒酿造技术的同时,需要融合现代机械化大规模生产技术和WebField GCS先进的自动化控制技术,进行酿造自动化和勾储自动化控制,提高传统白酒企业的生产效率,实现产品品质的一致性,减少能源消耗,从而提高企业管理水平和企业综合实力。

Chinese liquor, one of six typical distilled spirits in the world and famous for its unique producing techniques and its special styles, has the history of more than 5,000 years. Traditional Chinese liquor is produced with grains as raw materials, and mold-based starter as the saccharifying agent and fermenting agent. The typical fermentation modes of Chinese liquor are repeated fermentation and semi-solid fermentation. The complexity of fermenting microbial flora and their metabolites would result in different ratio of flavoring components in liquor. Accordingly, in addition to traditional liquor-making techniques, modem mechanized mass production techniques and WebField GCS advanced automation and control technology should be integrated together to realize automated liquor-making and automated liquor-blending. As a result, the productivity, the management level, and the comprehensive strength of liquor-making enterprises gets improved, and the consistency of the product qua!ity achieved, and energy consumption reduced.