CAJ | 학술논문

我国传统固态酿酒工艺确定了白酒生产是以预先配置好一定比例的粮、糠、水、曲、母糟以及适当的入窖温度作为入窖发酵的主要前置控制条件.通过对窖池内糟醅发酵温度进行实时监测、并同步自动绘制发酵温度曲线图,结合发酵温度曲线图预判窖内糟醅发酵情况,在出窖前10天做好下一轮入窖配料准备工作,使入窖糟醅的前置控制条件始终处于最佳状态.阐述了中国传统固态酿酒工艺要素与发酵温度变化之间的关系,并首次把传统酿酒工艺模式总结为"前置条件控制工艺模式".
아국전통고태양주공예학정료백주생산시이예선배치호일정비례적량、강、수、곡、모조이급괄당적입교온도작위입교발효적주요전치공제조건.통과대교지내조배발효온도진행실시감측、병동보자동회제발효온도곡선도,결합발효온도곡선도예판교내조배발효정황,재출교전10천주호하일륜입교배료준비공작,사입교조배적전치공제조건시종처우최가상태.천술료중국전통고태양주공예요소여발효온도변화지간적관계,병수차파전통양주공예모식총결위"전치조건공제공예모식".
The traditional solid state brewing technique of our country liquor production is determined in a pre configured a certain proportion of grain, bran, water, curved, maternal grains and the proper temperature for pit entry as the main front control for pit entry fermentation conditions. This article through to the fermented grains in pits fermentation temperature real-time monitoring, and the synchronous automatic drawing of fermentation temperature curve, combined fermentation temperature curve pre fermentation of fermented grains in pits in the situation, a good the next round of pit entry ingredient preparation work 10 days ago pit, make the conditions of pre control of fermented grains for pit entry always in the best condition. This paper elaborates the relations between Chinese traditional solid-state fermentation brewing technology elements and the temperature change, and for the first time the traditional brewing process model is summarized as"process mode control pre conditions".