酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
2期
29-31
,共3页
白酒丢糟%翻沙方式%理化指标%白酒
白酒丟糟%翻沙方式%理化指標%白酒
백주주조%번사방식%이화지표%백주
spent grains%fermenting techniques%physiochemical indexes%Baijiu(liquor)
通过调整翻沙方式，对丢糟发酵过程进行跟踪，比较酒醅理化指标变化和新酒酒质，初步揭示了丢糟发酵过程中各理化指标变化规律，得出方案1为白酒丢糟翻沙发酵的最优工艺。
通過調整翻沙方式，對丟糟髮酵過程進行跟蹤，比較酒醅理化指標變化和新酒酒質，初步揭示瞭丟糟髮酵過程中各理化指標變化規律，得齣方案1為白酒丟糟翻沙髮酵的最優工藝。
통과조정번사방식，대주조발효과정진행근종，비교주배이화지표변화화신주주질，초보게시료주조발효과정중각이화지표변화규률，득출방안1위백주주조번사발효적최우공예。
In the experiment, tracing analysis of the fermenting process of spent grains was carried out through the regulation of fermenting techniques, the change in physiochemical indexes of fermented grains and the quality of newly-produced liquor by different fermenting tech-niques were compared, and the change rules of each physiochemical index in the fermenting process was revealed preliminarily. Finally, fer-menting program 1 was determined as the best program for the production of Baijiu(liquor) by spent grains.
