四川省不同月份基酒发酵指标变化的研究

The Change of Fermentation Indexes of Base Liquor in Different Months in Sichuan Province

随着外部环境温度升高,基酒发酵会因此受影响。本试验根据全年不同月份基酒发酵罐主要指标数值进行分析,研究高温对基酒发酵影响。结果表明,高温季节使得基酒发酵中的酸度、糖度明显升高,对酒精度没有明显影响。针对基酒的生产工艺,提出了初步的解决办法。

Base liquor fermentation would be influenced by environment temperature changes. In order to understand how high temperature influences base liquor fermentation, we analyzed the main indexes in the base liquor fermentation tank throughout the year. The results showed that, in high temperature season, the sugar content and acidity of base liquor would rise significantly, while the alcohol content did not show notable change. Considering the production process of base liquor, we put forward a preliminary solution to this problem. （Trans. by HUANG Xiaoli）