酿酒
釀酒
양주
LIQUOR MAKING
2015年
3期
22-24
,共3页
张国强%单淑芳%李想%孙继明%丁咚
張國彊%單淑芳%李想%孫繼明%丁咚
장국강%단숙방%리상%손계명%정동
酒醅%温度%酵母菌
酒醅%溫度%酵母菌
주배%온도%효모균
fermented grains%temperature%yeast
跟踪测量酒醅发酵过程中温度变化及酵母菌消长情况，研究酵母菌的动态变化与温度变化的关系，为提高口子窖酒的质量、产量以及改善发酵条件和工艺流程提供基础数据参考。
跟蹤測量酒醅髮酵過程中溫度變化及酵母菌消長情況，研究酵母菌的動態變化與溫度變化的關繫，為提高口子窖酒的質量、產量以及改善髮酵條件和工藝流程提供基礎數據參攷。
근종측량주배발효과정중온도변화급효모균소장정황，연구효모균적동태변화여온도변화적관계，위제고구자교주적질량、산량이급개선발효조건화공예류정제공기출수거삼고。
Tracking and measuring the dynamic changes of temperature and yeast growth during fermentation of fermented grains, the relationship between temperature fluctuations and yeast dynamic changes was investigated in order to provide basic information for the improvement of liquor quality and productivity, as well as modification of fermentation condition and technological process.
