调控入窖条件,搞好秋季转排  

Getting Suitable Autumn Trans-permutation Production by Controlling Proper Fermentation Pit Entry-condition

作　　者：袁创国 

机构地区：[1]江苏泗洪双洋酒厂

出　　处：《酿酒科技》1999年第3期41-42,共2页Liquor-Making Science & Technology

摘　　要：江苏双洋酒厂１９９５～１９９７年针对发酵期为４８天窖池入窖的水分、温度、酸度等条件有效的严格控制，出酒率从以前３０％左右增长到３５％以上，１９９７年保证了秋季转排一次成功，使原酒成本比以前有所降低。Form 1995-1997,Jiangsu Shunyang Distillery controlled the fermentation pit entry-conditions ,such as the water content,temperature,acidity,etc. for the fermentation period of 48 days,the yield of liquor increased from about 30% to above 35%.In 1997,the autumn trans-permutation production obtained success,the cost of the original liquor was lower than before.

关 键 词：浓香型白酒 入窖条件 转排 酒醅 糖化 

分 类 号：TS262.31[轻工技术与工程—发酵工程]