摘要
根据生产实际中pH值的检测情况 ,提出了调整pH值控制范围的建议 ,并结合发酵方面的理论 ,对pH值超标原因进行了分析 。
Based on the eramination of pH in production the avithor of this essay has here put forward some suggertions as to regulating the controlling range of pH,analysed the causes of target-exceeding in the light of theory of fermentation and finally proposed some relerand measures of prevention and control
出处
《酿酒》
CAS
北大核心
2002年第4期50-51,共2页
Liquor Making
关键词
黄酒
pH值指标范围
超标
预防控制
氨基酸态氮
蛋白质含量
酵母自溶
pH farget range
Causes of target-exceeding
nitrogen in amino acid state
prevertion and control protein confent
yet self-dissolufion
