摘要
研究以浓香型酒发酵过程中高级醇生成因素为对象,采用正交试验方案,以踩池子方式、用曲方式、底醅用量、用糠量作为正交实验的4个考察因子,了解它们对浓香型酒中正丙醇、高级醇生成量的影响程度,探讨解决浓香型大曲酒生产中高级醇含量偏高的问题,提升浓香型酒发酵质量。
This study in Luzhou flavor liquor fermentation process in higher alcohols formation factors as the object by orthogonal test scheme, to step on the pond, Curve mode, The amount of bottom grains, Bran content as orthogonal experiment of four factors, understand their of Luzhou flavor liquor is alcohol, higher alcohols students impact modifiers, to solve the problem of Luzhou flavor Daqu liquor production high alcohol content high, improve Luzhou flavor liquor fermentation quality.
作者
胡帮超
汤有宏
唐林
姜利
刘国英
HU Bangchao TANG Youhong TANG Lin JIANG Li LIU Guoying(Anhui GujingGongjiu Co. Ltd., Bozhou, Anhui 236820, China Anhui Solid-state fermentation of Engineering Technology Research Center, Bozhou, Anhui 236820, China)
出处
《酿酒》
CAS
2016年第6期33-36,共4页
Liquor Making
关键词
浓香型酒
高级醇
生成因素
影响
Luzhou flavor liquor
higher alcohols
production factors
influence
