中国酱香型白酒生产中入窖发酵工序的技术质量控制与管理

摘要

入窖发酵对酱香型白酒风味质量的形成十分重要。酱香型白酒入窖发酵的窖池，是固态发酵生产酱香型白酒的重要设备，其主要用途是蓄积糟醅，进行密封发酵生香。在曲药和窖池微生物作用下，窖内母糟发酵生香的优劣，对产品产质量起着关键作用。在生产中，对入窖发酵控制管理无从下手及片面认识和没有科学的可控措施以致出酒率低及不合格品多。因此，抓好入窖发酵工序的技术质量控制与管理，落实出窖糟醅的监测与研判，采取措施调整各轮次酒醅工艺参数达到入窖条件，严格执行酒醅入窖控制措施，认真做好窖池发酵管理等工作，决定着酱香型白酒风味特征及产质量优劣。%Pit entry fermentation is a very important technical procedure for the formation of the flavor of Jiangxiang Baijiu(liquor). Pit, as the im-portant apparatus for solid fermentation of Jiangxiang Baijiu(liquor), its main usage is for fermented grains accumulation and sealed fermentation. The aroma-producing status of maternal fermented grains under the effects of Daqu and microbes in pit plays key roles in determining liquor qual-ity and liquor yield. In practice, unscientific management and control of pit-entry fermentation may result in low liquor yield and high unqualified product rate. In this paper, the corresponding countermeasures were put forward as follows:fulfill the monitoring and judgment of pit-out ferment-ed grains, make sure the technical parameters of fermented grains of different production turn meet pit entry requirements, strictly implement pit-entry control measures, and careful management of pit entry fermentation.