CAJ | 학술논문

用不锈钢发酵池代替红褚条石传统发酵窖池,优点是可以降低劳动强度,创造良好的社会效益和规模经济效益;杜绝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指标变化规律,酒基的风格没有发生改变。缺点是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。为此,建立了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,우점시가이강저노동강도,창조량호적사회효익화규모경제효익;두절전통발효지적삼루문제;발효소산주기적지류、산류적함량화비례관계도부합특향형백주풍격물질수거고지표변화규률,주기적풍격몰유발생개변。결점시소용불수강통적용적소,몰유보온설시,발효온도수외계배경적영향대,발효온도곡선불부합＂전완、중정、후완락＂적변화규률。위차,건립료25℃적항온발효차간,필요시채취＂도차공예＂。감관품평결과표명,양품주기풍미초차,지능구체도이급주기적질량표준。재불개변공예적전제하,필수요재불수강지저점교니。
Stainless steel fermentation pools instead of traditional red Chu stone fermentation pools were used in Site liquor production and they had the advantages such as reducing labor intensity,producing good social benefits and the scale economic benefits,clearing up the leaking problem of traditional pools.Besides,esters content and acids content in the fermented base liquor and their ratio were in accord with Site-flavor liquor flavoring materials database and there was no change in the style of base liquor.On the other hand,it had the disadvantages such as small volume of stainless steel barrel,no heat preservation facilities,fermentation temperature easily influenced by external environment,and fermentation temperature curve not in accord with the change rule of ＂increasing slowly in prior stage,keeping stable in medium period,and decreasing slowly in late period＂.To settle the above disadvantages,constant temperature（temperature at 25 ℃） fermenting workshop had been constructed,and the technology of ＂reverse processing＂ was adopted when necessary.Sensory evaluation results showed that base liquor sample taste was not so good and it could only meet the quality standards of secondary grade base liquor.Accordingly,it was necessary to pave pit mud at the bottom of stainless steel pools without any change in original technology.