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投稿时间：2016-04-28
投稿时间：2016-04-28
中文摘要: 针对目前浓香型白酒丢糟酒的生产过程设计相应的实验室模型，采用HPLC和酶法检测样品中的残淀粉、含酒量等关键指标，并通过平均值和标准差评价模型的合理性和稳定性。结果表明该模型能准确预测丢糟酒成熟酒醅的含酒量和残淀粉，为设计和优化针对浓香型丢糟酒的特种生物制剂提供快捷有效的预测手段。
Abstract:In order to establish experimental model based on the process of waste lees liquor of Luzhou-flavor liquor，the samples of Pit-entry and Pit-out waste lees were analyzed by HPLC Enzymes Method tor the residual starch and component in them.Then Average and STDEV（Standard Deviation）were used to test the reasonability and stability of experimental model.The results showed that the experimental model can exactly forecast the residual starch and alcohol yield in Pit-out waste lees and it will be an effective forecast tool during design and Optimization complex biological agent focus on waste lees liquor of Luzhou-flavor liquor.
keywords: waste lees model Luzhou-flavor liquor
文章编号：201616024 中图分类号： 文献标志码：
基金项目:固态酿造关键技术研究四川省院士（专家）工作站开放基金项目（GY2014-01）；酿酒生物技术及应用四川省重点实验室开放基金项目（NJ2014-07）；泸州老窖科研奖学金项目（13ljzk6）
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