摘要
对浓香型白酒生产全过程中糟醅水分含量变化规律进行研究。根据生产实际,提出浓香型白酒生产中适宜入窖水分应控制在53%～56%,并据此计算出量水用量。详细论述了水活度在浓香型白酒发酵系统中的意义,入窖水分的控制原则及其与入窖七因素中其他各因素的相互关系,对浓香型白酒生产实际有较强的指导作用。
The change rules of water content of distiller＇s grains in the production of Luzhou-flavor liquor were studied. According to production practice, it was recommended that pit entry moisture content should be controlled between 53 %-56 % and the use level of measuring water could be then calculated. In this paper, the significance of water activity in the fermentation of Luzhou-flavor liquor, the controlling principles of pit entry moisture content, and the correlations between pit entry moisture content and other six factors were introduced in details. （Tran. by YUE Yang）
出处
《酿酒科技》
2011年第2期32-35,42,共5页
Liquor-Making Science & Technology
关键词
浓香型白酒
入窖七因素
水活度
入窖水分
量水
相互关系
Luzhou-flavor liquor
seven factors for pit entry
water activity
pit entry moisture content
measuring water
correlations
