摘要
根据浓香型白酒微生物发酵系统论的观点,通过实验详细论述了入窖温度与窖内发酵温度的关系,即在正常配料的情况下,入窖温度-升温速率、幅度及发酵顶温-窖内微生物系统演替过程,并根据实践,确定浓香型白酒生产在适宜条件下最佳入窖温度应在16～18℃。根据不同入窖温度下的配料及工艺控制要点研究,对进一步认识浓香型白酒生产传统工艺及实践有一定的指导作用。
The correlations between pit entry temperature and fermentation temperature in pits,namely,the correlations between the rising rate and rising range of pit entry temperature and the maximum fermentation temperature and microbial evolution in pits in condition of normal ingredients,were elaborated through experiments based on microbial fermentation system theory of Luzhou-flavor liquor.The optimum pit entry temperature should be at 16～18 ℃ according to production practice.The study of the ingredients and key technical points in condition of different pit entry temperature was helpful for further understanding of the production of Luzhou-flavor liquor.
出处
《酿酒科技》
2011年第1期33-36,共4页
Liquor-Making Science & Technology
关键词
浓香型白酒
微生物区系
入窖温度
发酵温度
配料
生产工艺
Luzhou-flavor liquor
microflora
pit entry temperature
fermentation temperature
ingredients
production techniques
