摘要
针对目前浓香型白酒企业存在的生产的基酒总酸偏低而影响质量的问题,笔者对此进行了深入的研究。其主要原因是生产过程中由于摘酒方式、入窖条件不合理,配糟使用不当,以及曲药、水分、工艺或操作不当等均会造成总酸偏低,针对这些情况,采取相应措施,可以有效解决基酒中总酸偏低的问题,从而提高基酒质量。
the purpose of the study is to investigate the quality problem due to the lower total acid in base liquor in the production of the current Luzhou flavor liquor making industry.The main causes were the unsuitable liquor selection method and cellar inlet condition;the improper ratio of fermented grains,and inappropriate operations in koji,moisture and technology.For these situations,corresponding measures should be taken to resolve the problem of low total acid effectively and thus to improve the quality of the base liquor.
出处
《酿酒》
CAS
2011年第5期3-6,共4页
Liquor Making
关键词
浓香型白酒
总酸
基酒质量
酸度低
解决方法
Luzhou flavor liquor
total acids
quality of base liquor
low acidity
measure
