CAJ | 학술논문

地晾堂、摊晾床和摊晾机是泸型酒生产中常使用的3种摊晾方式。从理化检测、感官评判和同一甑糟醅摊晾均匀性等方面对3种摊晾方式的入窖糟醅进行了研究和对比。结果表明，3种摊晾方式的入窖糟醅在理化和感官方面都达到了泸型酒的生产工艺要求，其中摊晾机车间入窖糟醅的稳定性优于地晾堂和摊晾床车间，说明摊晾机工作稳定性更好，同时在同一甑糟醅均匀性的比较中摊晾机车间的表现也更好。
지량당、탄량상화탄량궤시로형주생산중상사용적3충탄량방식。종이화검측、감관평판화동일증조배탄량균균성등방면대3충탄량방식적입교조배진행료연구화대비。결과표명，3충탄량방식적입교조배재이화화감관방면도체도료로형주적생산공예요구，기중탄량궤차간입교조배적은정성우우지량당화탄량상차간，설명탄량궤공작은정성경호，동시재동일증조배균균성적비교중탄량궤차간적표현야경호。
On-ground airing, on-bed airing, and machine airing are the three most commonly-used airing methods for pit-entry fermented grains of Luzhou-flavor Baijiu (liquor). The three methods were compared in this paper through physiochemical measurement, sensory evaluation, and the uniformity of pit-entry fermented grains. The results suggested that, pit-entry fermented grains treated by the three airing methods could meet physiochemical and sensory requirements of Luzhou-flavor Baijiu (liquor) production, among them, pit-entry fermented grains by machine airing had the best stability and the best performance in the uniformity from the the same steamer.