摘要
对某酱香型白酒企业连续三个生产季(2021年—2023年)各轮次的锅底水量以及锅底水pH、COD、氨氮、总磷、总氮等指标进行检测分析。结果表明,在酱香型白酒酿造过程中,六轮次的锅底水量最大,属产污量高峰期;各轮次锅底水量呈现先升高后降低趋势,在六轮次锅底水达到最大值,各轮次锅底水量大小为:六轮次>七轮次>五轮次>四轮次>三轮次>二轮次>一轮次>造沙>下沙;锅底水pH随着生产轮次的进行,呈现先降低后升高的趋势,在六轮次达到最小值,酸性最大;各轮次锅底水的COD、氨氮、总磷、总氮等指标呈现逐渐升高趋势,生产轮次越往后,COD、氨氮、总磷、总氮等指标越高,各个轮次锅底水的COD、氨氮、总磷、总氮等指标的大小为:七轮次>六轮次>五轮次>四轮次>三轮次>二轮次>一轮次>造沙>下沙。
We monitored and analyzed the indexes of the steamer bottom water of a Jiangxiang Baijiu Dsitillery from 2021 to 2023,including water volume,pH,COD,ammonia nitrogen,total phosphorus,total nitrogen and other indexes.It was found that in the production process of Jiangxiang Baijiu,the volume of the steamer bottom water of the sixth production round was the largest.The water volume in each production round increased first and then decreased.The water volume of each production round ranked as follows:the sixth round>the seventh round>the fifth round>the fourth round>the third round>the second round>the first round>the second grain feeding>the first grain feeding.With the progress of production rounds,the pH value of the steamer bottom water decreased first and then increased,reaching the minimum in the sixth round.The COD,ammonia nitrogen,total phosphorus,total nitrogen and other indexes of the steamer bottom water showed a gradually increasing trend.The indexes of each production round ranked as follows:the seventh round>the sixth round>the fifth round>the fourth round>the third round>the second round>the first round>the second grain feeding>the first grain feeding.
作者
王远桃
张光利
何晓芬
钟星
戴年武
何远伟
王伟
罗茂林
WANG Yuantao;ZHANG Guangli;HE Xiaofen;ZHONG Xing;DAI Nianwu;HE Yuanwei;WANG Wei;LUO Maolin(Xijiu Co.Ltd.,Xishui,Guizhou 564500,China)
出处
《酿酒科技》
2024年第8期91-96,共6页
Liquor-Making Science & Technology
关键词
酱香型白酒
锅底水
水量
Jiangxiang Baijiu
steamer bottom water
water volume
