谈如何提高新产汾酒质量

Talking About the Quality Improvement of Newly Produced Fen Liquor

从理论和实际的角度,提出了影响新产汾酒质量的因素有主次之分,关键与非关键之别,认为提高新产汾酒质量,正确处理入缸水分与入缸温度的关系是前提条件;合理控制在制品酸度是基本保障。装甑蒸馏是关键环节。

the view that the factors which affect the quality of newly produced liquor can be classified as primary and secondary,or critical and non critical was proposed from the points of theory and practice.Correctly handling the moisture and temperature when the material was put into the cylinder is the prerequisite;properly controlling the product acidity is the primary assurance,distillation in the retort is the key step.