| 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].酿酒,2007,34(6):30-31. |
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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,宿迁,223800 |
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| 摘 要： | 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： | 温度 酸度 大曲酒产、质量 温度 酸度 大曲酒 质量 影响 Quality Production Acidity Temperature 发酵力 酿酒酵母 酸环境 高温 掉排 |
| 文章编号： | 1002-8110（2007）06-0030-02 |
| 收稿时间： | 2007-10-15 |
| 修稿时间： | 2007年10月15 |
The Effects of Temperature and Acidity on the Production and Quality of Liquor |
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| CUI Ru-sheng.The Effects of Temperature and Acidity on the Production and Quality of Liquor[J].Liquor Making,2007,34(6):30-31. |
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| Authors: | CUI Ru-sheng |
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| Affiliation: | CUI Ru-sheng |
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| Abstract: | The effects of temperature and acidity on the production and quality of liquor are discussed.The main reason of "Diao Pai" during summer is due to the high temperature and acidity repressing the fermentation of the yeast.Therefore the production and quality of liquor are affected by the lower fermentative activity of the yeast. |
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| Keywords: | temperature acidity production and quality of liquor |
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