酱香型白酒机械摊晾与传统摊晾场地微生物对比

Microorganism Contrast between Mechanical Airing and Traditional Airing for Maotai-flavor Liquor

堆积发酵是利用自然接种,网罗、富集、培育有益微生物,传统摊晾法的摊晾场地是微生物的一个来源之处。传统摊晾场地残余酒醅的微生物种类呈现出多样化,而且生长快,水分蒸发慢,受环境气温变化影响较小;而使用机械摊晾工具,其表面粘附残糟很少,水分变化大,微生物数量少,种类较单一,且传代时间较长。(陶然)

Stacking fermentation referred to the utilization of natural inoculation to gather and culture useful microbes.The airing field of traditional airing was the source where the microbes came from.The microbial species in the residual fermented grains in the tradi-tional airing field presented characteristics of multiplicity,rapid growth,slow evaporation of water,and smaller effects of the changes of environmental temperature.On the other hand,mechanical airing referred to the application of mechanical airing equipments and it resulted in the following characteristics:smaller residual fermented grains on the surface of the ground,great changes of water con-tent ,smaller microbial species,and longer passage time.(Tran.by YUE Yang)