入池酒醅酸度快速测定方法的研究  

Study on the Method for Rapid Determination of Acidity in Fermented Grains

作　　者：孟晴[1] 董婉婉 乔会娟[1] 宰红玉 王录[1] 

机构地区：[1]安徽古井贡酒股份有限公司,安徽亳州236820

出　　处：《酿酒》2017年第3期98-100,共3页Liquor Making

摘　　要：浓香型大曲酒生产过程中,酒醅酸度对出酒率和白酒质量有着重要的影响力。其检测方法为传统理化分析方法,具有一定缺点,传统方法耗时时间长,占用人力。通过对传统方法的研究改进,可以缩短实验时间,提高实验效率。通过实验表明,该快速准确测定入池酒醅酸度的方法具有简单高效、准确可靠,可更好的应用于酿酒生产中对入池酒醅酸度的测定。During the production process of Luzhou-flavor Daqu Liquor, the acidity of wine-grains has an important influence on liquor yield and liquor quality. The detection method is traditional physical and chemical analysis method, with certain shortcomings, the traditional method takes a long time, occupying manpower. Through the improvement of the traditional method, the experiment time can be shortened and the efficiency of the experiment can be improved. The experiment results show that the method is simple, efficient, accurate and reliable for the determination of the acidity of the fermented grains in the pond.

关 键 词：入池酒醅 酸度 快速 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]