摘要
在剖析浓香型白酒传统工艺的基础理论的前提下,结合发酵工程和微生物技术,对浓香型白酒发酵过程进行调控,并跟踪分析在调控过程中糟醅的动态变化规律及物质代谢变化规律,产酒主要指标比较。结果表明,采用发酵期M3、乙醇浓度X3、大曲用量Y2、调控方式方案2为最适发酵条件,可以实现发酵期的合理确定。
Based on the analysis of the basic theories of traditional techniques of Luzhou-flavor liquor and combined with modern fermentation engineering and microbial technology,the fermentation process of Luzhou-flavor liquor was controlled and regulated and tracing analysis of dynamic change rules of fermented grains and their metabolism rules and the main indexes of produced liquor were carried out.The results showed that the most suitable fermentation period could be determined as fermentation period M3,alcohol concentration X3,Daqu use level Y2,and No.2 control program were adopted as the best suitable fermentation conditions.
出处
《酿酒科技》
北大核心
2012年第7期52-55,共4页
Liquor-Making Science & Technology
关键词
浓香型白酒
发酵期
调控
Luzhou-flavor liquor
fermentation period
control and regulation
