酱香型白酒制酒机械化生产试验的研究

对酱香型白酒制酒机械化进行试验研究，开发出国内首套从润粮、上甑、摊晾起堆到入窖的酱香机械化设备系统。并将出酒率、口感质量等级、轮次酒色谱骨架成分及总酸总酯含量等指标与传统班组进行对比。结果表明，堆积发酵过程顶温略低于传统班组相应均值，中温、底温基本一致；堆积发酵时间比传统班组均值延长；堆积和窖池发酵过程主要功能微生物与传统生产基本一致；轮次累计出酒率为64.27%，低于传统班组6.8个百分点；优质品率为64%，总体达到公司标准；通过显著性差异分析，机械化试验班酒样色谱骨架成分、总酸总酯含量与传统班组酒样比较未出现显著性差异（P＞0.05）。虽然机械化试验取得一定的效果，但出酒率、优质品率等指标与传统生产比较还有差距。

Mechanized production test of Moutai-flavor Baijiu making

The mechanization of Moutai-flavor Baijiu (Chinese liquor) was carried out, which successfully developed the first set of Moutai-flavor mechanization equipment system in China, from grain moistening, loading for steaming, cooling, pilling up to entering pits. The liquor yield, the taste quality grade, the chromatographic skeleton composition, the total acid and total ester content and other indexes of the round liquor were compared with the traditional group. The results showed that the top temperature in stacking fermentation process was slightly lower than the traditional group, the middle and bottom temperature were basically same. Stacking fermentation time was longer than that of traditional group, the main functional microorganisms in stacking and pit fermentation process were consistent with traditional production group. The cumulative liquor yield was 64.27%, which was 6.8 percentage points lower than the traditional group. The superior quality rate was 64%, which reached the standard of the company. There was no significant difference in the chromatographic skeleton composition, total acid and total ester content between the mechanized experimental group and the traditional group by significant difference analysis. Although the mechanization experimental group achieved some effects, there was still a gap in the liquor yield and superior quality rate compared to the traditional group.