浓香型白酒酿造过程中酸类物质的调控.docxVIP

浓香型白酒酿造过程中酸类物质的调控 刘明 【摘要】 Traditional solid fermentation technique of Baijiu(liquor) is very complicated with many production factors to regulate and control. In this paper, the influence factors and regulation methods of the acidity (including pit entry acidity and pit exit acidity) of stacking fermented grains were elaborated. The function of acids during the fermentation process was discussed, and measures to take when the acidity goes too high or too low were put forward from the viewpoint of actual production.% 传统固态发酵白酒的生产工艺十分复杂，各生产要素需有机协调配合。重点对糟醅 酸度的影响和调控进行了阐述，包括入窖酸和出窖酸的情况。论述了酸在发酵过程 中的作用