酸在白酒生产中的影响

The Influence of Acids in Liquor Production

酸是白酒生产过程中的重要物质,其对生产过程的设备、窖泥、大小曲、微生物生长、酶及生化反应等均有影响;作为白酒的主要呈味物质,对半成品及成品白酒的口感有着重要的影响。调整控制酸度的措施有:对水进行净化处理,控制入池温度、合理管理窖池、将酒糟进行大气冲酸、加入酒精酵母控制发酵过程进度或根据季节适当调整发酵周期及生产工作时间等方法。(孙悟)

Acids are important substances in liquor production and they will influence production facilities, pit mud, Daqu and Xiaoqu, microbe growth, enzyme and biochemical reations. As the main aroma-producing substances in liquor, they have important effects on the taste of semi-product liquor and product liquor. The following measures should be practiced for proper control of the acidity： purification of production water, control of pit entry temperature, scientific pits management, removing acids in fermented grains, addition of alcohol yeast to control fermentation or proper regulation of fermentation period and working time according to seasons etc. （Tran. by YUE Yang）