机械化条件下流酒速度对浓香酒质量的影响

Mechanized Conditions Mean Wine Speed on the Quality of the Wine Aroma

中国传统的白酒生产长期以来一直采用手工操作的方式,工人劳动强度大,工作环境恶劣,生产效率低下。随着酿造行业的快速发展以及劳动力生产成本的增加和劳动力的日益紧缺,传统的白酒生产模式必须改变,白酒生产机械化、自动化已成为一种必然的发展趋势。但是,机械化条件下就要求我们的工艺操作更为细致,工艺参数设定更为精确。我们进行了三次流酒试验,探索了机械化条件下缓慢流酒对浓香产品品质的重要影响。

The traditional Chinese liquor production has long been with the method of manual operation, workers labor intensity, bad working conditions, low production efficiency. With the rapid development of brewing industry and the increase of labor cost and labor increasingly shortage of the traditional liquor production mode must be changed, liquor production mechanization, automation has become an inevitable trend. However, under the condition of mechanization technique requires that our operation more meticulous, process parameters setting more accurate. In this article, we tested three flow wine, explores the mechanization of slow flow under the condition of wine aroma important influence on the quality of the products.