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| 浓香型白酒发酵期研究 | |
| 引用本文： | 郝建宇,张宿义,谢明,税梁扬,付勋,李海峰,刘小刚. 浓香型白酒发酵期研究[J]. 酿酒科技, 2012, 0(7): 52-55 |
| 作者姓名： | 郝建宇 张宿义 谢明 税梁扬 付勋 李海峰 刘小刚 |
| 作者单位： | 1. 四川理工学院,四川自贡,643000 2. 四川理工学院,四川自贡643000 泸州老窖股份有限公司,四川泸州646000 3. 泸州老窖股份有限公司,四川泸州,646000 |
| 摘 要： | 在剖析浓香型白酒传统工艺的基础理论的前提下,结合发酵工程和微生物技术,对浓香型白酒发酵过程进行调控,并跟踪分析在调控过程中糟醅的动态变化规律及物质代谢变化规律,产酒主要指标比较。结果表明,采用发酵期M3、乙醇浓度X3、大曲用量Y2、调控方式方案2为最适发酵条件,可以实现发酵期的合理确定。 |
| 关 键 词： | 浓香型白酒 发酵期 调控 |
Stud on the Fermentation Period of Luzhou-flavor Liquor |
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| HAO Jianyu,ZHANG Suyi,XIE Ming,SHUI Liangyang,FU Xun,LI Haifeng,and LIU Xiaogang. Stud on the Fermentation Period of Luzhou-flavor Liquor[J]. Liquor-making Science & Technology, 2012, 0(7): 52-55 | |
| Authors: | HAO Jianyu ZHANG Suyi XIE Ming SHUI Liangyang FU Xun LI Haifeng and LIU Xiaogang |
| Affiliation: | 1.Sichuan University of Science & Engineering,Zigong,Sichuan 643000;2.Luzhou Laojiao Co.Ltd,Luzhou,Sichuan 646000,China) |
| Abstract: | Based on the analysis of the basic theories of traditional techniques of Luzhou-flavor liquor and combined with modern fermentation engineering and microbial technology,the fermentation process of Luzhou-flavor liquor was controlled and regulated and tracing analysis of dynamic change rules of fermented grains and their metabolism rules and the main indexes of produced liquor were carried out.The results showed that the most suitable fermentation period could be determined as fermentation period M3,alcohol concentration X3,Daqu use level Y2,and No.2 control program were adopted as the best suitable fermentation conditions. |
| Keywords: | Luzhou-flavor liquor fermentation period control and regulation |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |