五粮浓香白酒生产入窖条件的研究

Research on Cellar Inlet Condition of Wuliang Luzhou Flavor Liquor

根据五粮浓香型白酒微生物区系发酵原理,对五粮浓香型白酒入窖发酵调控因素-入窖七因素的工艺控制机理、参数设定变化规律及其相互关系进行了详细研究分析,从而在一定程度上揭示了五粮浓香型白酒发酵调控的普遍规律。对提高五粮浓香型白酒产品的产、质量有现实的指导作用。

Based on the principle of microbial consortium fermentation of Wuliang Luzhou flavor liquor, the mechanism of process control, the variationprincipleofparametersettingandtherelationshipbetweensevencellarinletfactors,namelycellarinletfermentativeregulatingfactorsof Wuliang Luzhou flavor liquor, were studied in detail. Therefore, the general principle of fermentative regulation of Wuliang Luzhou flavor liquor couldberevealedtosomeextentwhichwillprovideguidancefortheimprovementofyieldandqualityof Wuliang Luzhouflavorliquor.