浅议浓香型酒醅发酵温度  

Investigation on Fermenting Temperature of Luzhou-flavor Fermented Grains

作　　者：时晓[1] 周二干[1] 陈力[1] 滕琳[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2012年第2期67-69,共3页Liquor-Making Science & Technology

摘　　要：对不同生产轮次发酵温度变化和控制情况、出酒率和优级率的变化进行了分析;讨论了出酒率与酒醅参数的相关性及"前缓、中挺、后缓落"与酒质的关系。(孙悟)The change in fermenting temperature of different production turn and its control,liquor yield,and quality liquor rate was analyzed.In addition,the relationship between liquor yield and fermented grains parameters,and the relationship between temperature change rules（increasing slowing in prior period,keeping stable in medium period,and decreasing slowly in late period） and liquor quality were investigated in this paper.（Tran.by YUE Yang）

关 键 词：浓香型白酒生产 酒醅 发酵温度 出酒率 酒质 

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]