摘要
通过对传统大曲生产原理分析和大曲在浓香型大曲酒发酵体系中生化演化原理分析 ,推论得出制曲环境自然条件是影响大曲质量品质的不可控制条件 ,制曲工艺技术及曲坯发酵过程管理是影响大曲质量品质的可控制条件 ,生产质量稳定、品质卓越的大曲 ,两者缺一不可。同时也提出充分利用有利条件形成专业大曲生产基地 。
Through the analysis of the production theories of the traditional Daqu and biochemical evolution theories of Daqu in Luzhou-flavor Daqu liquor, we had deduced that the natural conditions and Daqu-making environments were uncontrollable but Daqu-making techniques and management of Daqu layers fermentation were controllable and both the two aspects were indispensable in the production of high quality Daqu. Meanwhile, we had put forward the suggestions of establishing professional production base for Daqu by making full use of advantageous conditions which would advance overall development of Luzhou-flavor Daqu liquor industry.(Tran.by YUE Yang)
出处
《酿酒科技》
2002年第2期33-34,共2页
Liquor-Making Science & Technology
