摘要
通过调整翻沙入窖糟淀粉浓度,并跟踪观察发酵过程。结果表明,在一定范围内,淀粉浓度越高酒质越好;C方案产质皆优,B方案可极大节约成本且酒质较优。
In this study,through regulating starch concentration in Sand-cast fermented grains of Nong-flavor liquor and tracing analysis of the whole fermenting process,It was found that,the higher to starch concentration within certain range,the better to liquor quality,program C was good in liquor yield and liquor quality,and program C could save production cost greatly and liquor quality was also satisfactory.
出处
《酿酒科技》
北大核心
2013年第6期31-34,共4页
Liquor-Making Science & Technology
基金
四川科技支撑计划项目<泸州老窖不同窖龄窖泥相关特征指标研究>
编号2012FZ0068
<酿酒专用优质高粱现代产业链关键技术研究及集成示范>(项目编号2010CO0018)
关键词
浓香型白酒
翻沙糟
淀粉浓度
成本
Nong-flavor liquor
Sand-cast fermented grains
starch concentration
cost
