摘要
在浓香型白酒生产中,由于配料要素各自的物理、化学特性不同,所起到的调节作用也各不相同。实验结果表明,粮粉和水对粮糟的物理特性和化学组分具有较强的调节作用;糠对粮糟的物理特性有很强的调节能力。要保证粮糟正常发酵,产出好酒,就应根据母糟的感官状态,结合配料的特性及调节作用,正确合理使用,使各要素平衡协调。(陶然)
Liquor-making ingredients play different regulating roles in the production of Luzhou-flavor liquor due to their difference in chemical ＆ physical properties. The experimental results indicated that grain powder and water had strong regulating functions of chemical compositions ＆ physical properties of fermented grains and bran flour had strong regulat- ing functions of physical properties of fermented grains. In order to ensure normal fermentation of fermented grains, the manufacturers should make proper use of ingredients according to the status of matemal grains and the characteristics of the ingredients to realize harmony among all the liquor-making compositions.
出处
《酿酒科技》
北大核心
2006年第5期62-64,共3页
Liquor-Making Science & Technology
关键词
浓香型白酒
配料
调节作用
合理使用
Luzhou-flavor liquor
ingredients
regulating functions
proper use
