| 白酒生产中固液复合发酵模式研究 |
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| 引用本文： | 刘兴平,吴士业,明红梅,张超,许德富.白酒生产中固液复合发酵模式研究[J].四川理工学院学报(自然科学版),2001,14(2):46-50. |
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| 作者姓名： | 刘兴平 吴士业 明红梅 张超 许德富 |
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| 作者单位： | 1. 四川轻化工学院生物工程系,
2. 泸州老窖股份有限公司, |
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| 摘 要： | 通过对固态发酵和液态发酵生产白酒在工艺、酒质、出酒率各方面的研究,得到了一种固液结合的复合发酵模式。试验表明，酒质基本不变下，复合工艺出酒率较传统工艺平均提高了3.0%。
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| 关 键 词： | 固态发酵 液态发酵 复合发酵 出酒率 酒质 |
| 文章编号： | 1008-438X（2001）02-0046-05 |
| 修稿时间： | 2001年3月16日 |
Study on the Model of
Complex Fermentation in Chinese Spirits-making |
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| LIU Xing-Ping,WU Shi-ye,MING Hong-mei,ZHANG Chao,XU De-fu.Study on the Model of
Complex Fermentation in Chinese Spirits-making[J].Journal of Sichuan University of Science & Engineering:Natural Science Editton,2001,14(2):46-50. |
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| Authors: | LIU Xing-Ping WU Shi-ye MING Hong-mei ZHANG Chao XU De-fu |
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| Institution: | LIU Xing-ping1,WU Shi-ye1,XU De-fu2,MING Hong-mei1,ZHANG Chao1 |
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| Abstract: | By comparing solid fermentation with liquid fermentation in Chinese spirits-making on technology, quality and the rate of spirits yield, we obtain a model of complex fermentation which combines solid and liquid fermentation .The results suggest that the rate of spirits yield is increase by an average of 3.0% to that of the traditional Chinese spirits technology, and the quality is same with them. |
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| Keywords: | solid fermentation liquid fermentation complex fermentation the rate of spirits yield quality |
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