浓香型大曲酒生产的安全度夏  

Regular production of Luzhou-flavor liquor in summer

作　　者：任飞[1] 邱声强 韩珍琼[1] 

机构地区：[1]西南科技大学食品科学与技术研究所,四川绵阳621010 [2]绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《中国酿造》2011年第8期164-166,共3页China Brewing

摘　　要：该文主要从环境微生物、入窖温度和酸度3个方面分析了夏季大曲酒掉排的原因,提出了浓香型大曲酒生产安全度夏措施:降低入窖淀粉浓度、低温入窖、减少用曲量、控制入窖酸度、缩短发酵期、搞好环境卫生以减少杂菌污染等。The causes of Diaopai （liquor yield decreased seriously） in the production of Luzhou-flavor liquor were analyzed from aspects of environmental microorganism, initial acidity and temperature in pit fermentation. The measures for the regular production of Luzhou-flavor liquor in summer were determined as follows： reducing starch concentration of mash, initial temperature in pit and Daqu content, controlling the initial acidity of pit fermentation, shortening fermentation time, and improving environmental sanitation to decrease microbial contamination.

关 键 词：浓香型大曲酒 入窖酸度 环境微生物 度夏 

分 类 号：TS262.3[轻工技术与工程—发酵工程]