防止凤型酒发酵过程中酸度过高之研究  

Study on the Prevention of Excessive High Acidity During the Fermentation of Xifeng-flavor Liquor

作　　者：范文权 董占斌 范婷[2] 

机构地区：[1]陕西西凤酒股份有限公司,陕西凤翔721406 [2]西安大学,陕西西安710064

出　　处：《酿酒科技》2008年第8期65-70,共6页Liquor-Making Science & Technology

摘　　要：引起凤型酒酸度过高的因素主要有:①原料、辅料、酒醅污染杂菌;②凤型曲生成的酸使酒的酸度过高;③工艺操作管理不严,造成酒醅污染。解决酸度过高的主要措施为:①防止原、辅料污染;②防止凤型曲培养过程污染;③防止凤型酒工艺操作管理过程的污染。The factors inducing excessive high acidity in Xifeng-flavor liquor mainly included： 1. raw materials, auxilliary materials, and fermented grains-polluted miscellaneous bacteria; 2, the acids produced by Xifeng-flavor starter; 3. relaxed management of technical operation which caused pollution of fermented grains. The main solutions were as follows： 1. the prevention of the pollution of raw materials and auxilliary materials; 2,the prevention of the pollution during the culture of Xifeng-flavor starter; 3. the prevention of the pollution in technical operation management. （Tran. by YUE Yang）

关 键 词：凤型酒 酸度 控制 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]