Abstract: This study aimed to understand temperature changes in the fermented grains during liquor fermentation in underground vats. The temperature variation of the fermented grains was recorded by in situ temperature recorders. The effects of season, ambient temperature, and soil around the tank were compared. It was found that the temperature waves in winter were less than that in summer. The influences of soil were significant, the closer the grains to the surface vats wall, the lower the temperature. Furthermore, the temperature directly affected the liquor quality by influencing the physiochemical indexes of fermented grains. The contents of reducing sugar, acidity and alcohol were higher, and starch level significantly decreased at high temperature. This study provides a reference for designing mechanized liquor fermentation equipment.
余培斌,陈丙友,陈建新. 白酒地缸发酵过程中酒醅温度及理化指标分析[J]. 食品与发酵工业, 2019, 45(10): 48-53.
YU Peibin,CHEN Bingyou,CHEN Jianxin. Changes in temperature and physiochemical indexes of fermenting grains during liquor fermentation in underground vats[J]. Food and Fermentation Industries, 2019, 45(10): 48-53.