| 温度、酸度对大曲酒产、质量的影响 |
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| 引用本文： | 崔如生. 温度、酸度对大曲酒产、质量的影响[J]. 四川食品与发酵, 2007, 43(5): 6-8 |
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| 作者姓名： | 崔如生 |
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| 作者单位： | 江苏洋河酒厂股份有限公司,江苏,宿迁,223800 |
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| 摘 要： | 本文从温度、酸度对大曲酒产、质量的影响，揭示大曲酒夏季＂掉排＂的主要原因为高温、高酸环境抑制了酿酒酵母的发酵，降低了酿酒酵母的发酵力，从而影响了大曲酒的产、质量。
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| 关 键 词： | 温 酸度 大曲酒 产、质量 |
| 文章编号： | 1671-6892（2007）05-0006-0003 |
| 修稿时间： | 2007-07-21 |
Influence of Temperature and Acidity to the Output and Quality of Distilled Spirit |
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| CUI Ru-sheng. Influence of Temperature and Acidity to the Output and Quality of Distilled Spirit[J]. Sichuan Food and Fermentation, 2007, 43(5): 6-8 |
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| Authors: | CUI Ru-sheng |
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| Affiliation: | Jiangsu Yanghe Distillery Co. LTD Suqian 223800 |
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| Abstract: | Temperature and acidity were studied to show the influence to the output and quality of distilled spirit. Fail production of distilled spirit in summer mainly caused by the high temperature and acidity, which inhibited the fermentation of the yeast. |
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| Keywords: | temperature acidity distilled spirit quality |
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