通过对机械上甑与手工上甑进行对比试验,比较两种上甑方式的上甑时间与跌幅,基酒产量,基础酒中总酸、总酯及己酸乙酯、乙酸乙酯、乳酸乙酯、丁酸乙酯、己酸、乙酸及丁酸主要微量成分的提取,优级酒提高比例等几方面对浓香型白酒蒸馏效果的影响.结果表明,机械上甑平均上甑时间比手工上甑缩短10 min,跌幅基本相同;机械上甑基酒总产量较手工上甑略有提高,中段酒比例比手工上甑提高1.7%;机械上甑总体提香优于手工上甑,机械上甑对总酯及己酸乙酯的提取效果较好,分别高出手工上甑1.03 g/L、0.51 g/L;机械上甑优级及以上中段酒的比例提高了26.8%.%The contrast experiment of mechanical feeding and manual feeding was done. The following aspects were compared includ-ing feeding time, decline range, base liquor yield, quality liquor ratio, and the extraction of trace components in base liquor such as to-tal acids, total esters, ethyl caproate, ethyl acetate, ethyl lactate, ethyl butyrate, caproic acid, acetic acid, and butyric acid. The results suggested that, mechanical feeding time was shortened by 10 min than manual feeding time and their decline ranges were almost the same; base liquor yield by mechanical feeding was slightly increased than that by manual feeding (the yield of liquor with medium quality increased by 1.7%);the extraction of trace components by mechanical feeding was superior to that by manual feeding (the ex-traction of total esters and ethyl caproate by mechanical feeding increased by 1.03 g/L and 0.51 g/L respectively);and the ratio of li-quor with high quality/medium quality by mechanical feeding increased by 26.8%.
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