冬夏季基酒产量、质量动态分析.docVIP

《酿酒科技》2015年第4期68-71页 冬夏季基酒产量、质量动态分析 张志刚1，2 向双全1，2 甘肃省固态发酵工程技术研究中心 甘肃 徽县 742308； 2.金徽酒股份有限公司 甘肃 徽县 742308 摘要：本文通过连续3年(2011-2013)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、2、3、12四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、7、8、9四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%；同时达到夏季生产波动减小，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”，安全度过冬夏季极端气候。 关键词：浓香型原窖发酵；前置控制；酸度；水分；原酒产质量；消耗 Dynamic analysis of yield and quality of winter and summer production base liquor Zhang Zhigang1,2,Xiang Shuangquan1,2 1(Gansu Province solid state fermentation engineering technology research center,Hui county 742308,China) 2(Jinhui Liquor CO.,LTD ,Hui county 742308,China) Abstract: in this paper, through 3 years (2011-2013) analysis of the finishing wine shop 12 test production team of winter and summer wine production, quality, raw material consumption, and the pit entry grains physicochemical data. According to the 12 annual winter team 1, 2, 3, 12 and four months the statistics of all the above average production data in winter, summer at 6 per year, 7, 8, 9 and four months the statistics of all production data of summer mean values, the results showed, in strict accordance with the traditional solid-state wine production process control the key elements the liquor, production, quality 12 test team steadily increased, consumption decreased. Especially obvious on the winter wine production effect, production in 2012 and 2013 respectively over the same period in 2011 winter winter growth of 3.32% and 5.73%; at the same time to reduce variability of summer production, yield and quality of stable off row, especially the summer output fluctuation is less than 0.5% compared to the same period. The wine production reached the continuous production in winter, summer can be continuous production, the degree of safety for the winter summer extreme climate. Keywords: Luzhou flavor fermentation; pre control; acidity;