摘要
大曲是酿酒生产的糖化、发酵和生香剂,有"曲为酒之骨"之说,其糖化力是评价大曲质量的重要参数之一。通过对浓香型大曲糖化力测定影响因素的探讨,结果显示曲样水分测定后间隔时间过长、水浴锅型号不一和加样时未混匀是造成糖化力测定误差大的要因。
Daqu is saccharification, fermentation and aroma agent of brewing process, has ＂daqu of wine bone＂, the saccharifying power is one of the important parameters to evaluate the quality of daqu.Based on the factors influencing determination of luzhou- flavor daqusaccharifying power, the results show that curved interval of time is too long after the determination of moisture, water bath have different models and when the sample is not incorporated in saccharifying power measurement error are main reasons.
出处
《酿酒》
CAS
2015年第5期68-70,共3页
Liquor Making
关键词
浓香型大曲
糖化力
测定
luzhou-flavor daqu
Saccharifying power
Determination
