CAJ | 학술논문

采用间歇式多次投粮工艺，即下沙、1次酒、5次酒生产按5：3：2比例投入新粮生产酱香型白酒，对糟醅酸度、淀粉、还原糖、水分、堆积和窖内发酵温度变化规律、轮次出酒率和酒质进行对比研究。结果表明，新粮投入可增加糟醅淀粉含量，适当降低糟醅酸度；相同环境条件下，堆积升温先于对照，快于对照，提前24 h达到入池温度；1～5次酒总出酒率的差异不显著，但是实验窖池6次酒出酒率比对比窖池高出0.5%；整个轮次酒质差异主要集中在3次酒和6次酒，其他轮次酒无明显差异。
채용간헐식다차투량공예，즉하사、1차주、5차주생산안5：3：2비례투입신량생산장향형백주，대조배산도、정분、환원당、수분、퇴적화교내발효온도변화규률、륜차출주솔화주질진행대비연구。결과표명，신량투입가증가조배정분함량，괄당강저조배산도；상동배경조건하，퇴적승온선우대조，쾌우대조，제전24 h체도입지온도；1～5차주총출주솔적차이불현저，단시실험교지6차주출주솔비대비교지고출0.5%；정개륜차주질차이주요집중재3차주화6차주，기타륜차주무명현차이。
The technology of intermittent input of new sorghum refers to the input of new sorghum according to the ratio of 5:3:2 in the process of sorghum input, liquor-collecting at the first production cycle, and liquor-collecting at the fifth production cycle. The change rules of acidity, starch content, reducing sugar content, moisture content of distiller's grains, stacking temperature, and in-pit fermenting temperature were investigated. Besides, the yield and liquor quality at different production cycle were compared. The results showed that, the input of new sorghum could in-crease starch content and reduce the acidity in distiller's grains;under the same circumstances, temperature rise in stacking fermentation of the ex-perimental group was faster than the contrast group (it reached in-pit standard 24 h earlier); there was no significant difference in liquor yield be-tween the experimental pit and the contrast pit at different production cycles from the first production cycle to the fifth production cycle, however, liquor yield at the sixth production cycle increased by 0.5%in the experimental pit;during the whole production cycles, liquor quality difference mainly presented at the third production cycle and at the sixth production cycle, and on obvious difference for other production cycles.