| 人工窖泥老熟程度的研究进展 |
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| 引用本文： | 张东跃,沈才洪,敖宗华,邓波,倪斌,钱志伟,何诚,林锋.人工窖泥老熟程度的研究进展[J].酿酒科技,2012(4):98-101. |
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| 作者姓名： | 张东跃 沈才洪 敖宗华 邓波 倪斌 钱志伟 何诚 林锋 |
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| 作者单位： | 1. 四川理工学院生物工程学院,四川自贡643000 泸州老窖股份有限公司,四川泸州646000
2. 泸州老窖股份有限公司,四川泸州,646000 |
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| 摘 要： | 在浓香型大曲白酒生产中，窖泥起着至关重要的作用，其老熟程度直接决定白酒的质量和产量。就窖泥的感官、窖泥中的微生物、理化成分等方面对近几年来关于人工窖泥老熟程度的研究进行综述。
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| 关 键 词： | 浓香型白酒 人工窖泥 老熟 |
Research Progress in the Aging Degree of Man-made Pit Mud |
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| ZHANG Dongyue,SHEN Caihong,AO Zonghua,DENG Bo,NI Bin,QIAN Zhiwei,HE Cheng,and LIN Feng.Research Progress in the Aging Degree of Man-made Pit Mud[J].Liquor-making Science & Technology,2012(4):98-101. |
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| Authors: | ZHANG Dongyue SHEN Caihong AO Zonghua DENG Bo NI Bin QIAN Zhiwei HE Cheng and LIN Feng |
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| Affiliation: | 1.Bioengineering College,Sichuan University of Science & Engineering,Zigong,Sichuan 643000; 2.Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000,China) |
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| Abstract: | Pit mud plays a crucial role in the production of the Luzhou-flavor liquor.Its aging degree directly determines liquor quality and liquor yield.In this paper,the study on the aging degree of man-made pit mud in recent years was reviewed in terms of pit mud sensory indexes,microbes in pit mud,and pit mud physiochemical compositions etc. |
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| Keywords: | vords: Luzhou-flavor liquor man-made pit mud aging |
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