双轮底发酵过程中酒醅温度变化规律的探讨

温度对窖池酒醅发酵过程有着极为重要的影响,酒醅在发酵过程中的温度变化主要是环境温度、酒醅入窖温度及窖池微生物生长代谢三者共同作用的结果。该试验利用窖池温度检测系统对成都某酒厂采用浓香型白酒双轮底工艺的三口窖池酒醅温度进行实时精确检测,并绘制出其温度变化曲线。结果发现：采用双轮底工艺时,酒醅温度变化基本符合“前缓、中挺、后缓落”的传统经验,相比于普通工艺,双轮底酒醅温度变化更为平缓。

Change of temperature of fermented grains in double bottom fermentation of Chinese liquor processing

Temperature of fermented grains is one of the important influence factors in the alcohol fermentation process of pit fermentation. Temperature change of fermented grains is the result of environmental temperature, pit entry temperature of fermented grains and microbial growth and metabolism. The temperature of fermented grains of three pits of Luzhou-flavor liquor by double bottom process in Chengdu liquor factory was detected by real-time detection, and then the temperature curve was made out. The results indicated that when using double bottom process, the changing trend of temperature was in accordance to the traditional experience "mild at the beginning, severe in the middle, and then mild at the end ". Compared to the ordinary process, the temperature of fermented grains with double bottom process was mildler.