摘要
酿造中发酵管理和入窖条件(温度、淀粉、水份、酸度、糠壳、曲药等)是出酒率和质量的关键,根据季节、气温、母糟发酵情况进行调控,才能保证产、质量的稳定提高。
Fermentation management and pit entry condition（temperature,starch,water,acidity,hull and Qu etc.） in brew are the keys of liquor yield and quality.For improving the production and quality,we must regulate them according to seasons,temperatures and maternal draff fermentation conditions.
出处
《食品与发酵科技》
CAS
2011年第1期13-22,共10页
Food and Fermentation Science & Technology
关键词
发酵管理
入窖条件
浓香型酒酿造
fermentation management
pit entry condition
brewing of Chinese strong aromatic spirits
