浓香型白酒酿造用水数学模型研究(二)——模型的验证

Study on the Mathematic Model of Water Used for Luzhou-flavor Liquor Production(Ⅱ)-Model Validation

采用建立的酿造用水数学模型生产浓香型白酒,对发酵过程中糟醅的温度、水分、淀粉、糖分、酸度、酒精含量变化规律进行研究;并对出窖母糟和黄水进行感官质量鉴定;测定实验窖的出酒率,品评酒质。结果表明,所建数学模型适用浓香型白酒生产。

The mathematic model of water used for Luzhou-flavor liquor production was applied to study the change rules of fermented grains temperature, moisture content, amylum content, sugar content, acidity, and alcohol content in the fermentation process. Besides, it was applied to evaluate the quality of maternal fermented grains and yellow water and to measure liquor yield in experimental pits and to judge the quality of produced liquor. The results showed that the established mathematic model worked well and was applicable to Luzhou-flavor liquor production.