枝江大曲酒生产窖期酒醅发酵参数变化研究  

Study on the Change Rules of Fermentation Parameters of Fermented Grains of Zhijiang Daqu in Pits Phase

作　　者：徐军 

机构地区：[1]湖北枝江酒业股份有限公司,湖北枝江433200

出　　处：《酿酒科技》2010年第2期73-74,共2页Liquor-Making Science & Technology

摘　　要：对枝江大曲酒发酵窖期内糟醅的温度、淀粉及酸度进行跟踪检测研究,总结糟醅在窖池发酵过程中各时期、各参数的变化规律。结果表明,入窖温度偏高,糟醅淀粉利用率略低,升酸幅度略大;入窖温度偏低,糟醅淀粉利用率略高,升酸幅度略小。Tracing measurement of the temperature, amylum content and the acidity of fermented grains of Zhijiang Daqu in pits phase was performed and the change rules of each paramters in different fermentation phase in pits were summarized as follows： high pits entry temperature of fermented grains would result in lower use ratio of amylum and higher acidity-increasing, however, low pits entry temperature would result in the opposite results.

关 键 词：白酒 枝江大曲酒 发酵 糟醅 参数 变化规律 

分 类 号：TS262.31[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]