CAJ | 학술논문

大曲酱香型白酒的生产工艺极其特殊,以“四高二长”“二九八七”的酿制方法和精湛的勾兑调味技术,造就了酒体特殊的酱香风格。而在堆积糖化过程中，其糟醅最高温度可达50℃，导致大部分微生物死亡。通过采用破堆移位技术，有效降低了入池温度，且使得糟醅可再次网罗空气中的微生物，提高了酱香型白酒的出酒率,同时优质品率也得到了提升。
대곡장향형백주적생산공예겁기특수,이“사고이장”“이구팔칠”적양제방법화정담적구태조미기술,조취료주체특수적장향풍격。이재퇴적당화과정중，기조배최고온도가체50℃，도치대부분미생물사망。통과채용파퇴이위기술，유효강저료입지온도，차사득조배가재차망라공기중적미생물，제고료장향형백주적출주솔,동시우질품솔야득도료제승。
The production techniques of Jiangxiang Baijiu (liquor) are quite special. Its fermenting methods such as “Four High and Two Long”and “Feeding Twice, Steaming&Cooking Nine Times, Fermenting Eight Times, and Liquor Collection Seven Times”and its exquisite blending and flavoring techniques finally produce the unique Jiangxiang style. During the process of stacking saccharification, the top temperature of fer-mented grains might reach up to 50 ℃,which leads to the death of the majority of microbes. In this study, the new cooling technology of stack-pushing & position-moving was adopted, which could effectively reduce pit entry temperature, accumulate airborne microbes again, in-crease the yield of Jiangxiang Baijiu(liquor), and enhance the quality product rate.