CAJ | 학술논문

通过连续3年(2011～2013年)对酿酒车间12个试验生产班组冬夏季原酒产量、质量、原辅料消耗与出、入窖糟醅理化数据的整理分析，冬季按12个班组每年1月、2月、3月、12月4个月统计出所有以上生产数据的冬季平均值，夏季按每年6月、7月、8月、9月4个月统计出所有生产数据的夏季平均值，结果显示，严格按照传统固态酿酒生产工艺控制好关键要素，使12个试验班组的白酒产、质量稳步提高，消耗呈下降趋势。特别是对冬季酿酒生产效果明显，2012年和2013年冬季产量分别同比2011年冬季增长3.32%和5.73%；同时夏季生产波动减小，产质量稳定不掉排，特别是夏季产量波动同比均小于0.5%。使酿酒生产达到“冬不歇九，夏不歇伏”，安全度过冬夏季的极端气候。
통과련속3년(2011～2013년)대양주차간12개시험생산반조동하계원주산량、질량、원보료소모여출、입교조배이화수거적정리분석，동계안12개반조매년1월、2월、3월、12월4개월통계출소유이상생산수거적동계평균치，하계안매년6월、7월、8월、9월4개월통계출소유생산수거적하계평균치，결과현시，엄격안조전통고태양주생산공예공제호관건요소，사12개시험반조적백주산、질량은보제고，소모정하강추세。특별시대동계양주생산효과명현，2012년화2013년동계산량분별동비2011년동계증장3.32%화5.73%；동시하계생산파동감소，산질량은정불도배，특별시하계산량파동동비균소우0.5%。사양주생산체도“동불헐구，하불헐복”，안전도과동하계적겁단기후。
In this study, the yield and the quality of base liquor in winter and in summer, the consumption of raw materials and auxiliary materi-als, and the physiochemical indexes of pit-entry/pit-exit fermented grains of 12 trial working teams in liquor-making workshop for 3 consecu-tive years (2011-2013) were collected and analyzed. The above data in 12 working teams in Jan, Feb, March, and Nov were collected as win-ter average data, and in June, July, August and Sept as summer average data. The results suggested that, strict adherence to traditional solid-state fermentation technical points could steadily reduce raw materials consumption and improve both liquor quality and liquor yield in 12 working teams. Especially, satisfactory production effects had been achieved in winter. Liquor yield in winter in 2013 and in 2014 increased by 3.32 % and by 5.73 % respectively than that in 2011. Meanwhile, the production fluctuation in summer was less than before (especially the change of liquor yield in summer less than 0.5%). As a result,continuous safe production could be realized in winter and in summer even in extreme climate.