CAJ | 학술논문

在酱香型白酒生产过程中，堆积酒醅达到一定品温时进行倒堆，可以实现堆积酒醅各个点的含氧量及糖化发酵过程的一致性，且酒醅更松散，有效解决了堆积酒醅堆底、堆心部位含氧量低及大曲中芽孢杆菌类细菌和酵母菌在堆积酒醅各位点发育富集量不平均，及堆底、堆心酒醅板结、不升温或升温幅度很小等一系列问题。
재장향형백주생산과정중，퇴적주배체도일정품온시진행도퇴，가이실현퇴적주배각개점적함양량급당화발효과정적일치성，차주배경송산，유효해결료퇴적주배퇴저、퇴심부위함양량저급대곡중아포간균류세균화효모균재퇴적주배각위점발육부집량불평균，급퇴저、퇴심주배판결、불승온혹승온폭도흔소등일계렬문제。
In Maotai flavor liquor making, the stacking fermented grains will be casted when a certain temperature was reached, so that the homogeneity of the oxygen content and saccharification process at various points of the pile will be realized. In addition, the fermented grains will become more loosely, and a serial problem such as low oxygen level at the bottom and in the central part of the pile, the uneven enrichment of bacillus and yeast in koji, fermented grain compaction, and no or small increase of temperature at the bottom and in the central part of the pile, will be solved.