摘要
为了提高小曲白酒的质量和产量,对小曲白酒生产中乙酸乙酯、乳酸乙酯的影响因素进行了跟踪分析。结果表明,主要影响因素有:(1)培菌温度,应坚持低温培菌,控制出箱温度不超过38℃;(2)糖化醅水分,要求水分为53%～61%;(3)糖分,要求为2%～4%;(4)入池温度,控制在21～22℃之间;(5)发酵升温,前期发酵温度不能上升过快。(小雨)
To improve the quality and yield of xiaoqu liquor, following analysis of influencing factors of ethyl acetate and ethyl lactate was done. The results indicated that the main influencing factors included: 1. bacteria culture temperature, low temperature culture should be operated with temperature for box extraction controlled less than 38 ℃; 2. moisture content of saccharifying fermented grains controlled between 53 %～61 %; 3. sugar content controlled between 2 %～4 %; 4. pit entry temperature controlled at 21～22 ℃; 5. temperature rise in fermentation, rapid temperature rise prevented in prior fermentation. (Tran. by YUE Yang)
出处
《酿酒科技》
2004年第6期47-49,共3页
Liquor-Making Science & Technology
关键词
小曲白酒
乙酸乙酯
乳酸乙酯
影响因素
xiaoqu liquor
ethyl acetate
ethyl lactate
influencing factor
