汾酒的优质高产实践与认识

总结汾酒高产实践，认识汾酒高产规律，探索人工控温发酵、液态发酵、发酵醅的酸度、新产汾酒总酸、总酯、优化大曲等多项工艺和指标与实现优质高产的关系。提出应用汾酒理化分析、大曲理化分析、微生物选育应用、汾酒贮存老熟研究，挖掘各香型白酒之间巨大的“空间地”，应用微生物非均相设计和数学方法来提高汾酒质量以实现汾酒的优质高产。

Experience in the Production of High-quality and High-yield Fenjiu Liquor

On the basis of summation of experience in the production of high-yield Fenjiu Liquor, comprehension of high-yield rules and research on the mutual relationships of high-yield and manmade temperature-control fermentation, liquid fermentation, the acidity of fermenting grains, total esters and optimization of Daqu. It was indicated in this paper that the application of physical and chemical analysis of Fenjiu Liquor and Daqu, selective microbial breeding, inhomogeneous design of microbes and mathematics could effectively improve the quality of Fenjiu Liquor and realize high-yield production.(Tran.by YUE Yang)