凤型酒生产过程降乳措施探讨  

Discussion on Measures for Reducing Ethyl Lactate Content in the Production of Xifeng Liquor

作　　者：冯雅芳 张永利 

机构地区：[1]陕西西凤酒股份有限公司,陕西凤翔721406

出　　处：《酿酒》2015年第6期89-93,共5页Liquor Making

摘　　要：针对凤型酒生产过程中出现的乳酸乙酯含量高的问题,立足生产实际,通过加强大曲管理,调整入池参数,控制装甑、蒸馏及摘酒,严格规范生产工艺细节等一系列措施,降低了乳酸乙酯的含量。In view of the problems of high content of ethyl lactate in Xifeng liquor fermentation process. Through strengthen daqu management, adjust the parameters into the pool, control retort, distillation and pick the wine, strictly regulate the production process details and a series of measures to reduce the content of ethyl lactate.

关 键 词：乳酸乙酯 乳酸菌 凤型酒 

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]