CAJ | 학술논문

以泸州地区为例，对发酵过程中的理化指标、产酒质量和色谱数据进行分析。结果表明，不同入窖酸度对浓香型大曲酒发酵影响显著，其中泸州地区的冬季入窖酸度为1.2～1.3时，对浓香型大曲酒的发酵最为有利。
이로주지구위례，대발효과정중적이화지표、산주질량화색보수거진행분석。결과표명，불동입교산도대농향형대곡주발효영향현저，기중로주지구적동계입교산도위1.2～1.3시，대농향형대곡주적발효최위유리。
In this paper, Nongxiang Daqu Liquors in Luzhou were used as the examples. The physiochemical indexes in the fermentation process, the quality and the chromatography data of the produced Daqu liquors were analyzed during the fermenting process. The results showed that, dif-ferent pit-entry acidity of fermented grains had significant effects on the fermentation of Nongxiang Daqu, in winter and in Luzhou, pit-entry acid-ity between 1.2~1.3 was the best choice.