Abstract

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.

Keywords:

Airing way, fermented grain, luzhou-flavor liquor, mechanization, pits fenmentaion, productivity of liquor,

References

1. Ren, G.J., 2010. Trial mechanized production of liquor in hetao liquor industry group [J]. Liquor-Making Sci. Technol., 12: 73-75.
   
2. Shen, Y.F., 2011. White Liquor Technical Pandect [M]. Version 1, China Light Industry Press, Beijing.
   
3. Zhang, G.Q., 2011a. Investigation on mechanized production of liquor in China [J]. Liquor-Making Sci. Technol., 2: 80-83.
   
4. Zhang, S.Y., 2011b. Luzhou-flavor Liquor Process Pandect [M]. Version 1, China Light Industry Press, Beijing.
   

Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

Copyright

The authors have no competing interests.