白酒蒸馏过程中甑桶内部温度场特征分析

为了探究白酒甑桶蒸馏过程中甑桶内部各醅层的温度分布特征，利用温度传感器采集不同层高的酒醅温度。结果表明，甑桶内部醅层越高，酒醅温度增长越缓慢；同一层酒醅表面温度场整体呈现为由外到内逐渐扩散式升温；蒸汽的上升速度随醅层的增加而增加；酒醅从冷醅到熟醅的升温速率由4.29℃/min减小到2.71℃/min，酒醅的升温速率随醅层的增加而减小。该实验结果对白酒甑桶蒸馏的机理探索和白酒生产工艺提供了有价值的参考。

Characteristics of the temperature field inside the steaming bucket during Baijiu distillation

In order to investigate the temperature distribution characteristics of different layers of fermented grains inside the steaming bucket during the distillation process, the temperature of fermented grains at different layer heights was collected using temperature sensors. The results showed that the higher layer of fermented grains inside the bucket, the slower increase of fermented grains temperature; the temperature field on the surface of the same layer of fermented grains showed a gradual diffusive warming from outside to inside; the steam rising rate increased with the increase of the layer of fermented grains; the temperature rising rate of fermented grains from cold grains to cooked grains decreased from 4.29 ℃/min to 2.71 ℃/min, and the temperature rising rate of fermented grains decreased with the increase of the layer. The experimental results provided a valuable reference for the exploration of the mechanism of Baijiu distillation with the steaming bucket and the production process of Baijiu.