不同翻沙方式对浓香丢糟再生产白酒的影响  

Effects of Different Fermenting Techniques on the Production of Nongxiang Baijiu(liquor) by Spent Grains

作　　者：梁丽静[1] 杨艳 宋文江[3] 

机构地区：[1]泸州职业技术学院,四川泸州646005 [2]泸州科源生物科技有限公司,四川泸州646000 [3]四川大学,四川成都610065

出　　处：《酿酒科技》2015年第2期29-31,共3页Liquor-Making Science & Technology

基　　金：四川省教育厅川酒发展研究中心项目(CJY12-26);2012泸州市科技局计划项目(2012-S-43)

摘　　要：通过调整翻沙方式,对丢糟发酵过程进行跟踪,比较酒醅理化指标变化和新酒酒质,初步揭示了丢糟发酵过程中各理化指标变化规律,得出方案1为白酒丢糟翻沙发酵的最优工艺。In the experiment, tracing analysis of the fermenting process of spent grains was carried out through the regulation of fermenting techniques, the change in physiochemical indexes of fermented grains and the quality of newly-produced liquor by different fermenting tech-niques were compared, and the change rules of each physiochemical index in the fermenting process was revealed preliminarily. Finally, fer-menting program 1 was determined as the best program for the production of Baijiu（liquor） by spent grains.

关 键 词：白酒丢糟 翻沙方式 理化指标 白酒 

分 类 号：TS262.3[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]