大罐贮存黄酒出现变质酸败的因素及控制  

Causes of Deterioration & Rancidity of Yellow Rice Wine Storeged in Big Pots and the Relative Control Measures

作　　者：祁传林 

机构地区：[1]浙江东风绍兴酒有限公司,浙江绍兴312030

出　　处：《酿酒科技》2005年第2期111-112,共2页Liquor-Making Science & Technology

摘　　要：引起大罐贮存黄酒变质酸败的原因有:①操作和进酒过程染杂菌;②贮罐和管道灭菌不彻底;③补充空气时染杂菌;④煎酒温度不稳;⑤设备和工艺上存在的缺陷。预防和控制措施:①对操作工进行操作培训;②制订严格的管理制度和工作标准;③对设备和工艺上存在的缺陷进行技改。(孙悟)The causes of deterioration and rancidity of yellow rice wine included :① contamination during operation process;②incomplete sterilization of storage pots and tubes;③contamination during air supply;④unstable wine boiling temper ature;⑤equipments defects and technical defects. The prevention measures and co ntrol measures included:①operating training for technicians;②formulation of st rict management principles and working standards;③technical innovation in view of the existed equipments defects. (Tran. by YUE Yang)

关 键 词：黄酒 大罐贮存 变质酸败 因素 控制措施 

分 类 号：TS262.7[轻工技术与工程—发酵工程]