摘要
以浓香型大曲为研究对象,通过跟踪大曲贮存两年内的部分理化指标和微生物数量变化情况,使用大曲贮存期分别为6个月、12个月、18个月、24个月应用生产,初步弄清了不同贮存期浓香型大曲变化规律,以及不同贮存期大曲应用于生产所产酒质的变化规律,为进一步提高制曲质量、指导生产打好坚实基础。
In this study, Nongxiang Daqu was used as the research object. Trace analysis of the change in physiochemical indexes and microbial quantity of Nongxiang Daqu during 2-year storage was performed. Then Daqu with its storage period of 6 months, 12 months, 18 months, and 24 months were used respectively in the production. The change rules of Nongxiang Daqu in different storage period, and the experience of using Daqu of different storage period for liquor production were revealed, which laid a solid foundation for improving Daqu quality and guiding liquor production.
出处
《酿酒科技》
2017年第1期59-61,共3页
Liquor-Making Science & Technology
关键词
浓香型大曲
贮存期
理化指标
Nongxiang Daqu
storage
physiochemical index
