| 浓香型大曲酯化力的测定方法探讨 |
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| 引用本文： | 王明洪.浓香型大曲酯化力的测定方法探讨[J].酿酒,2012,39(4):79-80. |
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| 作者姓名： | 王明洪 |
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| 作者单位： | 安徽口子酒业理化检测中心,安徽亳州,235034 |
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| 摘 要： | 从酯化反应的温度、底物浓度、用曲量、酯化时间几个方面着手,本着便于操作、能真实反映大曲酯化能力的相对大小、与生产实际相联系的原则,通过试验,选择合适的测定大曲酯化力的方法。
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| 关 键 词： | 浓香型大曲 酯化力 酯化反应 温度 曲量 时间 合适 选择 |
Discussion on Measurement for Esterifying Power of Luzhou flavor Koji |
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| WANG Ming-hong.Discussion on Measurement for Esterifying Power of Luzhou flavor Koji[J].Liquor Making,2012,39(4):79-80. |
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| Authors: | WANG Ming-hong |
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| Affiliation: | WANG Ming-hong (Physio-chemical Detection Center, Anhui Kozi Liquor Industry Co. Ltd.,Bozhou 235034,Anhui,China) |
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| Abstract: | Esterifying temperature, substrate concentration, dosage of koji, esterifying time were taken into account in choosing the methods for determination of koji esterifying power. Base on relation to the practical production, and convenience for operation, the suitable method was chosen through tests. |
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| Keywords: | Luzhou flavor koji esterifying power esterifying reaction temperature time suitable choice |
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