摘要
针对不同的润粮水用量对上甑粮糟水分变化的影响进行了研究。对蒸粮后粮糟的水分变化以及量水用量与粮糟入窖水分之间的关系进行了研究,建立了它们之间的函数关系。
The effects of different use level of water for grains moisturing on the change of moisture content in fermented grains before the distillation were studied. The change of moisture content in fermented grains after the steaming and the relations between the use level of water proportioning and the moisture content in fermented grains for pit entry were investigated and their functional relations were further established.
出处
《酿酒科技》
2010年第1期28-30,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
润粮水
量水
水分
函数关系
Luzhou-flavor Liquor
water for grains moisturing
water proportioning
moisture content
functional relations
