The technological research of micro-pit-fermentation model in the brewing process of Nongxiangxing Baijiu was described in this paper.Through the generation and interpretation of the"inverted large-bell effect"and the application and revelation of the small pit model,the necessity of micro-cellar fermentation model was analyzed by the Fick's law.Through the concrete analysis of the design of the size of the fermentation pit,the equilibrium of fermentation system,the increase of quality rate and the leap of Baijiu quality and so on,the innovation of micro-pit-fermentation model was explained.Through the brief analysis of the influence of temperature change,the cost of maintaining the fermentation pit,the increase of fermentation land area,the mechanization of distilling pit and so on,the limitations of micro-pit-fermentation model were summarized.Final conclusion:the micro-pit-fermentation model conforms to the objective law of Nongxiangxing Baijiu brewing,the contact area between pit mud and fermented grains was increased,and the"inverted large-bell effect"of fermented grains was eliminated in a certain range,to improved the quality of Baijiu.
关键词
微窖发酵模式/浓香型白酒/倒钟效应/菲克定律/工艺研究
Key words
micro-pit-fermentation model/Nongxiangxing Baijiu/the inverted large-bell effect/the Fick's law/The technological research
维普
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