不同的曲粮比对夏季特香型基酒产质量的影响  

Effects of Different Ratio of Daqu to Grains on the Yield and the Quality of Texiang Base Liquor in Summer

作　　者：林培[1] 肖美兰[1] 吴生文[1] 黄建勇[1] 付建生[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2018年第1期57-61,68,共6页Liquor-Making Science & Technology

摘　　要：通过单因素实验方法,研究不同的曲粮比对特香型基酒夏季生产产质量的影响。然后,利用SPSS软件中的多元方差分析方法,以不同水平的曲粮比作为固定变量,入池温度作为协变量,分析曲粮比水平和入池温度对基酒出酒率、品评得分、总酸含量、总酯含量的影响。结果表明,不同水平的曲粮比对出酒率、品评得分、总酸、总酯的影响均无统计学意义。In this study, the effects of different ratio of Daqu to grains on the yield and the quality of Texiang base liquor in summer were explored by single factor test. The ratio of Daqu to grains used as the fixed variable, pit entry temperature used as the co-variate, the effects of the ratio of Daqu to grains, and pit-entry temperature on the yield, tasting score, total acids content, and total esters con- tent of base liquor were investigated by using MANOVA in SPSS. The results suggested that, there was no statistical significance in the effects of different ratio of Daqu to grains on the yield, tasting score, total acids content, or total esters content of base liquor.

关 键 词：曲粮比 特香型基酒 多元方差分析 

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]