| 运用多层窖泥发酵提高浓香型曲酒质量的技术总结 |
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| 引用本文： | 徐希望,郎付龙. 运用多层窖泥发酵提高浓香型曲酒质量的技术总结[J]. 酿酒科技, 2002, 0(1): 34-35 |
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| 作者姓名： | 徐希望 郎付龙 |
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| 作者单位： | 山东兰陵美酒股份有限公司,山东苍山,277731 |
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| 摘 要： | 运用多层窖泥发酵提高浓香型白酒质量，在保证产量不降低的前提下，提优率平均原来的3．1％提高到40．8％，4年后平均达到55％以上，同时对“多层泥”的退化现象进行分析并提出了复壮措施，从而确保多层窖泥发酵工艺顺利进化。
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| 关 键 词： | 浓香型白酒 多层窖泥发酵 质量 生产技术 |
| 文章编号： | 1001-9286(2002)01-0034-02 |
| 修稿时间： | 2001-07-02 |
Technical Summary of Multiple- layer Pit Mud Fermentation in Improving the Quality of Luzhou- flavor Daqu Liquor |
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| XU Xi-wang and LANG Fu-long. Technical Summary of Multiple- layer Pit Mud Fermentation in Improving the Quality of Luzhou- flavor Daqu Liquor[J]. Liquor-making Science & Technology, 2002, 0(1): 34-35 |
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| Authors: | XU Xi-wang and LANG Fu-long |
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| Abstract: | The utilization of multiple layer pit mud fermentation in improving the quality of Luzhou-flavor daqu liquor could enhance the quality rate from original 31.1 % to 40.8 % and the quality rate will reach above 55 % four years later with the precondition of no drop of liquor yield. Meanwhile, the degradation of multiple layer mud was analyzed and relative methods to settle the problem were put forward to assure favorable practice of the technique.(Tran.by YUE Yang) |
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| Keywords: | Luzhou-flavor liquor multiple-layer pit mud fermentation quality technical summary |
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