摘要
将高温堆积发酵工艺应用在浓香型白酒生产中,对堆积过程中糟醅的温度、理化指标、微生物生长规律及风味物质变化进行探究。结果表明,高温堆积发酵工艺有利于增加白酒中的香味成分,起到提高酒质的目的。
High temperature stacking fermentation was applied in Nong-flavor liquor production.The temperature and physiochemical indexes of fermented grains,microbial growth rules,and the change of flavoring substances in the process of stacking fermentation were explored.The results showed that high temperature stacking fermentation was beneficial to increasing flavoring components in liquor and improving liquor quality.
出处
《酿酒科技》
北大核心
2013年第6期77-79,83,共4页
Liquor-Making Science & Technology
基金
四川省科技厅科技成果转化计划项目<固态酿造固液副产物高值化利用>
编号2010SZ0259
科技支撑计划项目<固态双型白酒发酵模式关键技术研究>
编号2011SZ0040
关键词
微生物
生产
理化指标
堆积发酵
microbes
production
physiochemical indexes
stacking fermentation
