浓香型白酒压窖度夏探讨  

Investigation on Prolong Fermentation in Summer for Luzhou-flavour Liquor

作　　者：颜冲[1] 

机构地区：[1]江苏双洋酒业集团有限公司酿酒二车间,江苏泗洪223907

出　　处：《酿酒科技》2000年第2期43-44,共2页Liquor-Making Science & Technology

摘　　要：介绍了在浓香型白酒生产中,采用低温生产高温压窖措施度夏应注意的一些问题,以及度夏酒醅窖池的管理要点,并说明了该措施的良好效果。In the production of Luzhou-flavour liquor,some problems presented when technologies of low temperature production and high temperature prolong fermentation in pit were used for liquor in summer,some main points to manage the pit for the fermented grains prolonged in summer, and the good results were introduced in this paper.(Tran.by YUE Yang)

关 键 词：浓香型白酒 压窑 度夏 酒醅 窑池 

分 类 号：TS262.31[轻工技术与工程—发酵工程]