| 适当延长制曲中挺温度时间对制酒生产的影响 |
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| 引用本文： | 邱声强,王昌富,刘强,李永全. 适当延长制曲中挺温度时间对制酒生产的影响[J]. 酿酒科技, 2011, 0(11): 73-75 |
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| 作者姓名： | 邱声强 王昌富 刘强 李永全 |
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| 作者单位： | 四川绵阳市丰谷酒业有限责任公司,四川绵阳,621000 |
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| 摘 要： | 曲药培养过程中适当延长中挺温度时间,对曲药酶活力有适当的抑制作用,从而减小白酒中因酶活力过高而给生产和产酒质量带来的不利影响。适当延长中挺温度时间,有利于对曲药中微生物的驯化,增加微生物对生产环境的适应性;控制曲药的酶活和发酵力,更加有益于生产;增加曲药的复合香。(孙悟)
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| 关 键 词： | 制曲 中挺温度 延长时间 制酒 |
Effects of Appropriate Prolongation of Control Temperature Time in Starter-making on Liquor Production |
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| QIU Shenqiang,WANG Changfu,LIU Qiang , LI Yongquan. Effects of Appropriate Prolongation of Control Temperature Time in Starter-making on Liquor Production[J]. Liquor-making Science & Technology, 2011, 0(11): 73-75 |
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| Authors: | QIU Shenqiang WANG Changfu LIU Qiang LI Yongquan |
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| Affiliation: | QIU Shenqiang,WANG Changfu,LIU Qiang and LI Yongquan(Feng'gu Liquor Industry Co.Ltd.,Mianyang,Sichuan 621000,China) |
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| Abstract: | Appropriate prolongation of control temperature time in the culture process of starter could effectively inhibit enzyme activity of starter and further reduce the disadvantageous effects of excessive high enzyme activity in liquor on liquor quality.Besides,appropriate prolongation of control temperature time is helpful for the domestication of microbes in starter which could subsequently improve the adaptability of microbes to liquor-making environments.The control of enzyme activity and fermenting power of... |
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| Keywords: | starter-making control temperature time prolongation liquor-making |
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