多粮浓酱兼香型白酒酿造过程中窖内糟醅温度变化

摘要

比较分析了多粮浓酱兼香型白酒新工艺和传统多粮浓香型白酒工艺窖内发酵糟醅温度的时空变化情况。结果表明。2种工艺条件下窖内糟醅温度变化趋势均呈现主升温期缓慢、顸温维持期较长、温度回落期缓慢；贴近窖壁糟醅温度最低，中心糟醅温度最高，但是2种糟醅的具体出窖温度、平均温度、顶温，以及主升温时间、温度维持时间、温度回落时间却呈现出明显的差异性。%The change of the temperature of fermented grains in pits during the fermentation of multi-grains Luzhou-Maotai-flavor liquor by new crafts and by traditional crafts was compared. The results showed that for liquor produced by new crafts and by traditional crafts, the temperature increased slowly in chief temperature-increasing period, top temperature maintained a long period, temperature-dropping period was slow, tem- perature of fermented grains close to pit wall was the lowest, and temperature of fermented grains at core location in the pits was the highest, how-ever, there was evident difference in pit-out temperature, average temperature, top temperature, chief temperature-increasing time, tempera- ture-maintaining time, and temperature-dropping time for fermented grains of liquor produced by new crafts and by traditional crafts.