摘要
对衡水老白干白酒机械化酿造车间发酵室温度分别进行恒温调控与变温调控,通过参数记录与分析发现,两种控温方式对酒醅发酵情况、白酒主体风味成分的生成及白酒感官质量有不同的影响。
The temperature of the fermentation room of Hengshui Laobaigan liquor brewing workshop was controlled by constant temperature and variable temperature respectively. It was found through record and analysis that the two temperature control methods had different effects on fermenting condition, main flavor components and sensory evaluation.
作者
李泽霞
苏亚娜
张福艳
封泓耒
LI Zexia SU Yana ZHANG Fuyan FENG Honglei(Hengshui Laobaigan Liquor- making Co.Ltd,Hengshui, Hebei 053000,China Hebei liquor brewing Engineering Technology Research Center, Hengshui,Heibei 053000,China)
出处
《酿酒》
CAS
2017年第5期39-42,共4页
Liquor Making
关键词
衡水老白干
机械化酿造
控温发酵
Hengshui Laobaigan
mechanization of brewing
temperature-controlled fermentation
