Study on the smoking solid - substrate fermentation processing of mature vinegar 山西老陈醋熏醅工艺研究
2.
Only then can it be roasted , ground and brewed into the stuff that dreams are quelled with 到那时它才被烘醅然后摊到地上晾晒然后被酝酿，成为梦想中的原料。
3.
Research on the determination method for the residual alcohol in the fermented mash for chinese highly - flavored liquor 白酒发酵糟醅中残余酒精含量检测方法的探讨
4.
The change trend of enzyme and microbe in the fermented grains during the fermentation was made clear 初步弄清了老白干香型白酒酒醅发酵过程中主要微生物和酶活力的变化趋势。
5.
Accordingly , strict management of the key technical operations was helpful for the control of the acidity of distilled grains for pit entry and the improvement of liquor quality 因此，严格控制工艺过程中的关键步骤，有利于控制糟醅入窖的酸度，提高酒体质量。
6.
The effects of technical operations such as grains mixing before pit entry , husk mixing , steaming , water proportioning and cooling etc . on the acidity of distilled grains were investigated 摘要研究了入窖前拌粮、拌稻壳、蒸煮、打量水、摊凉等工艺操作对糟醅酸度变化的影响。
7.
The results showed that grains mixing and steaming had evident effects on the acidity of distilled grains , then water proportioning had less effects on it , and other operations had only slight effects 结果表明，拌粮和蒸煮对糟醅的酸度变化影响最明显，其次是打量水，其他操作对降酸影响不明显。
8.
In summer , using half - underground pool to have solid - state alcoholic fermentation . result showed : the temperature of half - underground pool was 2 - 3 lower than ground pool , the alcoholic strength proved 29 % , acidity descended 40 % , productivity of vinegar proved 5 . 17 % 夏季利用半地下酒化池进行固态法酒精发酵，结果表明：半地下池较地上池酒醅发酵温度下降2 3 ，酒醅酒度提高29 % ，酒醅酸度下降40 % ，食醋产量提高5 . 17 % 。
9.
The by - product including yellow water and ending water in liquor production was used to produce esterifying liquid through the addtion of ending liquor , daqu , quality aged pit mud , fermented grains , quality edible alochol , caproic acid and esterifying enzyme and yeast for liquor use only etc 摘要以白酒生产的副产物黄水和尾水，添加酒尾、大曲、优质老窖泥、酒醅、优质食用酒精、己酸、酯化酶和酒用酵母等生产酯化液。
10.
It was adopted that the adequate controls on fermented grains proportioning , starch content , moisture content , acidity , pit - stepping , and the use of saccharifying enzyme and dry yeast to ensure good fermentation in pits and further to realize safe trans - production of luzhou - flavor tequ liquor in summer 摘要浓香型特曲酒夏季压排、转排生产要合理调整工艺配方，从粮醅比、淀粉含量、水分、酸度、踩窖以及糖化酶、干酵母的使用等多个方面进行合理控制，保证窖池的良好发酵。
