浓香型白酒的配料与窖内升温

在总结传统香型白酒的生产经验的基础上，从投粮、投糠、投水、投曲四个方面探讨了配料与窖内升温的前景。研究发现，配料影响气固相比，糟醅的密度、比热，从而影响发酵升温速度、发酵顶温、挺温时间。进一步完善了生产中用糠采用“冷加热减”等规律的理论依据，澄清了“淀粉高、升温高”，“投曲多、升温猛”等片面认识。

Material composing and fermentation calefaction of strong aromatic spirits

The material composing and fermentation calefac tion of strong aromatic spirits through the experiments of foodstuff-a dding,koji-making,water-a dding,bran-using were studied. The material composing affected the ratio of gas and solid, density, specific warm and specific votume. It effected the velocity of f ermentation calefaction, decrease time of reaching maximal tempe rature and prolong the keeping time.It was found that bran-using quantity was m ore i n cold seasons than in warm seasons. The calefaction velocity had positive ratio n with starch concentration and koji concentration.