五粮浓香白酒生产入窖条件的研究  

Research on Cellar Inlet Condition of Wuliang Luzhou Flavor Liquor

作　　者：赖登燡[1] 

机构地区：[1]四川水井坊股份有限公司,四川成都610036

出　　处：《酿酒》2016年第3期17-19,共3页Liquor Making

摘　　要：根据五粮浓香型白酒微生物区系发酵原理,对五粮浓香型白酒入窖发酵调控因素-入窖七因素的工艺控制机理、参数设定变化规律及其相互关系进行了详细研究分析,从而在一定程度上揭示了五粮浓香型白酒发酵调控的普遍规律。对提高五粮浓香型白酒产品的产、质量有现实的指导作用。Based on the principle of microbial consortium fermentation of Wuliang Luzhou flavor liquor, the mechanism of process control, the variationprincipleofparametersettingandtherelationshipbetweensevencellarinletfactors,namelycellarinletfermentativeregulatingfactorsof Wuliang Luzhou flavor liquor, were studied in detail. Therefore, the general principle of fermentative regulation of Wuliang Luzhou flavor liquor couldberevealedtosomeextentwhichwillprovideguidancefortheimprovementofyieldandqualityof Wuliang Luzhouflavorliquor.

关 键 词：五粮浓香型白酒 生产 入窖条件 

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]