| 兼香型口子窖酒不同发酵时期的温度变化与微生物的关系探讨 |
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| 引用本文： | 张国强,李想,单淑芳,陶锐.兼香型口子窖酒不同发酵时期的温度变化与微生物的关系探讨[J].酿酒,2012,39(6):26-31. |
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| 作者姓名： | 张国强 李想 单淑芳 陶锐 |
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| 作者单位： | 安徽口子酒业股份有限公司,安徽淮北,235000 |
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| 摘 要： | 温度是影响微生物发酵的重要因素之一，发酵过程中温度变化的差异，必然会导致整个发酵过程中微生物的种类和数量发生变化。从而影响固态白酒的产量和质量。
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| 关 键 词： | 白酒 酒醅 发酵 温度 微生物 |
Discussion on the Relationship Between Temperature and Microbes During Different Fermentation Stages in Multi-flavor Kozi Liquor Production |
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| ZHANG Guo-qiang,LI Xiang,SHAN Shu-fang,TAO Rui.Discussion on the Relationship Between Temperature and Microbes During Different Fermentation Stages in Multi-flavor Kozi Liquor Production[J].Liquor Making,2012,39(6):26-31. |
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| Authors: | ZHANG Guo-qiang LI Xiang SHAN Shu-fang TAO Rui |
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| Affiliation: | (Anhui Kozi Liquor Industry Co. Ltd., Huaibei 235034,China) |
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| Abstract: | Temperature is one of the important factors that affect fermentation. The different profiles of fermentative temperature will cause the changes of varieties and amount of microbes in the whole fermentation process, which will affect productivity and quality of solid fermented liquor consequently. |
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| Keywords: | liquor fermented grains fermentation temperature microbe |
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