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Article Information:
Study of Airing Way of Fermented Grain in Brewing of Luzhou-flavor Liquor
Ke Long, Ying-ying Ma, Hui-bo Luo, Zong-hua Ao and Jian-gang Yang
Corresponding Author: Jian-gang Yang
Submitted: May 04, 2014
Accepted: May 25, 2014
Published: November 10, 2014 |
Abstract:
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Effects of different airing way of fermented grains on the physical and chemical indicators, uniformity, of unfermented grain and pits fermentation of Luzhou-flavor liquor were studied in this study. The results indicated that as the way of mechanization airing, the machine airing way absolutely more meets the technology demand on the production of Luzhou-flavor liquor than the airing on-field and airing on-bed. Furthermore, it not only benefits for the stability and uniformity of fermented grains, fermenting, but raises productivity of liquor.
Key words: Airing way, fermented grain, luzhou-flavor liquor, mechanization, pit fenmentaion, productivity of liquor,
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Cite this Reference:
Ke Long, Ying-ying Ma, Hui-bo Luo, Zong-hua Ao and Jian-gang Yang , . Study of Airing Way of Fermented Grain in Brewing of Luzhou-flavor Liquor. Advance Journal of Food Science and Technology, (11): 1190-1193.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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