系统论对浓香型白酒生产中“增己降乳”的解析及应用  

Analysis of "Caproic Acid-Increasing & Lactic Acid-Decreasing" in the Production of Luzhou-flavor Liquor by Systematology

作　　者：赖登燡[1] 梁诚[1] 

机构地区：[1]四川全兴股份有限公司,四川成都610036

出　　处：《酿酒科技》2008年第8期104-108,112,共6页Liquor-Making Science & Technology

摘　　要：近年来,系统科学被广泛应用到科学研究的各个领域。从系统论出发,通过对浓香型白酒生产中"增己降乳"这一最为普遍的课题的解析,介绍了系统论的基本概念,系统的基本属性以及系统的结构和功能。首次将系统工程引入在浓香型白酒研究中,并初步构建了浓香型白酒"增己降乳"的系统控制论启发性模型,对系统论在浓香型白酒中的进一步研究有一定的指导意义。In recent years, systematology has been widely used in scientific research in all fields. In this paper, caproic acid-increasing and lactic acid-decreasing in Luzhou-flavor liquor production was analyzed by systematology. Besides, the basic theories, the basic tributes, and the systemic structure and functions of systematology were introduced. It was the first time that systemic engineering had been applied in the research on Luzhou-flavor liquor and the systemic control model of caproic acid-increasing and lactic acid-decreasing had been established, which could be used for reference and for production guidance in the production of Luzhou-flavor liquor. （Tran. by YUE yang）

关 键 词：系统论 浓香型白酒 增己降乳 解析 

分 类 号：N94[自然科学总论—系统科学] TS262.31[轻工技术与工程—发酵工程]