CAJ | 학술논문

用不锈钢发酵池代替红褚条石传统发酵窖池,优点是可以降低工人的劳动强度,创造良好的社会效益和规模经济效益;杜绝了传统发酵池的渗漏问题;发酵所产酒基的酯类、酸类的含量和比例关系都符合特香型白酒风格物质数据库,酒基的风格没有发生改变。缺点是实验所用不锈钢桶的容积小,没有保温设施,发酵温度受外界环境的影响大,发酵温度曲线不符合＂前缓、中挺、后缓落＂的变化规律;解决方法是建立25℃的恒温发酵车间,必要时采取＂倒车工艺＂。感官品评结果表明：样品酒基风味稍差,只能够达到二级酒基的质量标准。在不改变工艺的前提下,必须要在不锈钢池底垫窖泥。
용불수강발효지대체홍저조석전통발효교지,우점시가이강저공인적노동강도,창조량호적사회효익화규모경제효익;두절료전통발효지적삼루문제;발효소산주기적지류、산류적함량화비례관계도부합특향형백주풍격물질수거고,주기적풍격몰유발생개변。결점시실험소용불수강통적용적소,몰유보온설시,발효온도수외계배경적영향대,발효온도곡선불부합＂전완、중정、후완락＂적변화규률;해결방법시건립25℃적항온발효차간,필요시채취＂도차공예＂。감관품평결과표명：양품주기풍미초차,지능구체도이급주기적질량표준。재불개변공예적전제하,필수요재불수강지저점교니。
Using stainless steel fermentation pool instead of red ChuTiaoShi traditional fermented cellar pool, the advantage is that it can reduce the labor intensity, and creating good social benefits and scale economic benefit; To eliminate the leakage problem of the traditional fermentation pool; The base of the wine fermentation esters, acids content and proportional relations accord with the Te-flavour Chinese Spirits flavour material database, the style of wine have ＇t change. Defect is the experiment stainlesssteel barrel of the volume is small, no heat preservation facilities, External environment influences fermentation temperature, fermentation temperature curve do n＇t accord with the before -slow, among- strong, the fall after a slow, changes in law; The solution is to establish 25~C temperature of fermentation workshop and, when necessary, take reverse process. Sensory comment results show that： the sample wine flavor is a bit poor, can only to achieve the secondary wine and quality standards.Under the premise no change in process, in the stainless steel bottom must mat pit mud.