北方酱香酒酿造过程中入池水分与酸度、优级品率关系的初步研究  

Preliminary Study of the Relations between Pit Entry Moisture and Acidity,Quality Product Rate in Northern Jiangxiang Liquor Brewing Process

作　　者：张维山 潘学森 刘民万 张宗举 闫涛 葛瑞兰 

机构地区：[1]山东青州云门酒业(集团)有限公司,山东潍坊262500

出　　处：《酿酒》2016年第2期72-74,共3页Liquor Making

摘　　要：通过对大曲酱香白酒生产车间不同年份、不同班组、各轮次入池水分、入池酸度、半成品总酸之间相关性分析,更准确控制各生产轮次的入池水分,从而获得较理想的半成品酒总酸,同时提高优级品率,为生产实践提供数据支持和理论指导。Based on the correlation analysis between different years, different team each round pit entry moisture and pit entry acidity,semi-finished total acid in Daqu Jiangxiang liquor production workshops, more accurate control of the production rounds pit entry moisture,to obtain ideal semi-finished wine total acid, while improving quality product rate, to provide data to support and theoretical guidance for the production practice.

关 键 词：大曲酱香白酒 入池水分 入池酸度 半成品酒总酸 

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]