浓香型白酒发酵糟醅的质构特性与发酵参数分析

Analysis on the Change of Texture and the Fermenting Parameters of Fermented Grains in Luzhou-flavor Liquor

通过物性测试仪对浓香型白酒窖池发酵糟醅的硬度、粘聚性、内聚性等质构特性进行跟踪测试分析,并对窖期糟醅水分、酸度、淀粉等发酵参数进行了研究。初步探索发酵糟醅的质构特性与理化性质变化之间的关系。

Tracing measurement of the hardness, resilience and the adhesiveness of fermented grains in Chinese Liquor pits were analyzed by texture analyser, and the varilation of moisture content, acidity and amylum were analysed in fermentation process. The relations of the texture and the fermentation parameter in fermented grains were explored preliminarily.