摘要
选取白云边公司酿造二车间4个班组作为试验班组,对2011～2012年度酿造生产期间几个试验班组每轮入池酒醅的水分、酸度、糖分、淀粉等理化指标的变化规律与各轮次酒的一级酒品率及出酒率进行了对比研究,分析了各项理化指标的变化与出酒率及酒质的相关性,讨论了影响大曲酒产量和质量的因素。对酿造生产如何达到优质高产、低消耗的目的有一定的指导意义。
In this study, four working groups in No.2 workshop in Baiyunbian Distillery were selected as test teams, the change rules of physio- chemical indexes of pit entry fermented grains （moisture content, acidity, sugar content and starch） and liquor quality ＆ yield for each test team in each production turn fxom 2011 to 2012 were investigated and compared, then the relations between physiochemical indexes change and liquor yield ＆ quality were analyzed, and the factors influencing liquor yield and liquor quality were discussed. This study could provide useful reference for scientific liquor production.
出处
《酿酒科技》
北大核心
2012年第11期65-68,共4页
Liquor-Making Science & Technology
关键词
酒醅
理化指标
酒质
出酒率
fermented grains
physiochemical indexes
liquor quality
liquor yield
