模糊数学法评判不同糠用量对浓香型白酒发酵的影响  

Investigation on the Effects of Different Use Level of Bran on the Fermentation of Nong-flavor Liquor by Fuzzy Mathematics Evaluation

作　　者：尹小满[1] 张宿义[1,2] 敖宗华[1,2] 税梁扬[1,2] 刘义会[1] 王飞[1] 何静[3] 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000 [3]成都理工大学,四川成都610059

出　　处：《酿酒科技》2013年第3期50-53,共4页Liquor-Making Science & Technology

摘　　要：研究了不同糠壳用量对浓香型白酒糟醅发酵过程中水分、酸度、淀粉、酒精含量和微生物生长的影响规律。利用模糊数学法对出窖糟醅进行评判,结合酒样感官评价,以确定最佳糠用量。The effects of different use level of bran on the fermentation of Nong-flavor liquor, namely, its effects on moisture content, acidity, starch content, alcohol content and microbial growth, were studied. The optimum use level of bran was determined through fuzzy mathematical evaluation of pit-out fermented grains combined with liquor samples sensory evaluation.

关 键 词：浓香型白酒 模糊数学法 最佳糠用量 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TP27[轻工技术与工程—食品科学与工程]