影响浓香型大曲发酵力测定的因素探讨

Discussions on the Influence Factors of Determination of Fermentation Activity of Luzhou-flavor Koji

通过对浓香型大曲发酵力测定各影响因素的探讨,发现曲样水分测定后相隔时间过长、发酵瓶规格不一、培养箱型号不一及加样时未混匀是造成发酵力测定误差较大的主要原因。

Based on the discussion ofvarious influencingfactors ofluzhou- flavor daqu fermentation measurement,the paper showed that the interval time of koji moisture,the different of fermentation bottles and constant temperature incubator,and adding koji not blending are the main cause offermentingpower measurement erros.