接堆方式对酱香型白酒酒醅发酵质量的影响

Effect of Stacking Methods on Distillers Grains Fermentation Quality of Maotai-flavor Liquor

为探索酱香型白酒一、二轮次中接堆方式对酱香型白酒酒醅堆积发酵质量的影响,从酒醅微生物、酒醅升温情况、堆积发酵时间、酒醅感官香气等方面,对酱香型白酒生产过程中'逐排添加''、齿轮型''、均撒式''、毡松式'四种接堆方式进行了分析研究。结果表明',均撒式'接堆方式操作的发酵堆酒醅微生物生长情况、堆积发酵质量优于其他三种接堆方式,说明'均撒式'接堆方式更有利于酒醅堆积发酵,有利于基酒产量质量提升。

In order to explore the effect of the first and second batches of Maotai-flavor liquor distillers grains fermentation quality,four kinds of stacking methods such as'row-by-row addition'、'gear type'、'sprinkling type'and'felt-pine type'were analysised and researched by comparing microorganisms、temperature、fermentation time and sensory aroma of distillers grains.The results showed that microorganisms and fermentation quality of distillers grains stacked by'sprinkling type'was better than other stacking methods,it was concluded that stacking methods of'sprinkling type'was more conducive to the fermentation of distillers grains,it was instrumental in yield and quality of base liquor.