中文摘要：

以圆盘制曲机作为浓酱兼香型白酒高温堆积的场地，从堆积酒醅的堆积时间、理化指标、微生物数量、原酒酒质以及出酒率等方面与传统场地堆积工艺进行对比。结果表明，从第二轮到第七轮的酿造过程中，两种工艺堆积酒醅的水分含量、酸度、淀粉含量变化趋势一致，水分含量和酸度分别在40.2％-51．9％和0．59-1．95mmol／10g范围内逐渐增加，淀粉含量在3113-15．1g／100g范围内缓慢下降；圆盘堆积酒醅中酵母菌数量（1．5×10^7CFU／g）优于传统堆积（8×10^5CFU/g），细菌数量变化趋势一致；圆盘堆积和传统堆积的全年出酒率分别为37．2％和36．4％，酒质相似。圆盘堆积和传统堆积的酒醅品质差别不明显，在保证酿酒质量和产量的同时，圆盘堆积工艺各轮次堆积时间平均缩短了14h。

英文摘要：

Using the starter-making disk machine as high temperature stacking process site in the production of Moutai-Luzhou-flavor Baijiu, the stacking process with the machine was compared with traditional stacking process through detection of stacking time, physicochemical indexes, microbe quantity, base liquor quality, liquor yield. The results showed that the changes trend of water content, acidity and starch content in fermented grains produced by two kinds of stacking process was same during the brewing process from the second round to the seventh round. The water content and acidity were increased gradually in the range of 40.2%-51.9% and 0.59-1.95 mmol/10 g, respectively. But the starch contents were decreased gradually in the range of 31.3-15.1 g/100 g. Yeast number （1.5×10^7 CFU/g） in fermented grains of disk machine stacking process was more than that （8×10^5 CFU/g） of traditional stacking process, and the changes trend of bacteria number was same. The liquor yield of disk machine stacking process and traditional stacking process were 37.2% and 36.4%, respectively, and the base liquor quality was similar during a whole year. The fermented grains quality of disk machine and traditional stacking process had no significant difference. With guarantee of the liquor quality and yield, the average stacking time of each round of disk machine stacking process was shortened 14 h.