酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2012年
2期
67-69
,共3页
时晓%周二干%陈力%滕琳
時曉%週二榦%陳力%滕琳
시효%주이간%진력%등림
浓香型白酒生产%酒醅%发酵温度%出酒率%酒质
濃香型白酒生產%酒醅%髮酵溫度%齣酒率%酒質
농향형백주생산%주배%발효온도%출주솔%주질
Luzhou-flavor liquor production%fermented grains%fermenting temperature%liquor yield%liquor quality
对不同生产轮次发酵温度变化和控制情况、出酒率和优级率的变化进行了分析;讨论了出酒率与酒醅参数的相关性及＂前缓、中挺、后缓落＂与酒质的关系。（孙悟）
對不同生產輪次髮酵溫度變化和控製情況、齣酒率和優級率的變化進行瞭分析;討論瞭齣酒率與酒醅參數的相關性及＂前緩、中挺、後緩落＂與酒質的關繫。（孫悟）
대불동생산륜차발효온도변화화공제정황、출주솔화우급솔적변화진행료분석;토론료출주솔여주배삼수적상관성급＂전완、중정、후완락＂여주질적관계。（손오）
The change in fermenting temperature of different production turn and its control,liquor yield,and quality liquor rate was analyzed.In addition,the relationship between liquor yield and fermented grains parameters,and the relationship between temperature change rules（increasing slowing in prior period,keeping stable in medium period,and decreasing slowly in late period） and liquor quality were investigated in this paper.（Tran.by YUE Yang）
